TX 

95! 

SciRR 
Desk 



The Bab-Tender's Guide 



OB 

HOW TO MIX ALL KINDS 

OF 

PLAIN AND FANCY DRINKS 

CONTAINING CLEAR AND RELIABLE DIRECTIONS FOR MIXING ALL THE 
BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE 
MOST POPULAR BRITISH, FRENCH, GERMAN, IT ALT AN, 
RUSSIAN, AND SPANISH RECIPES J EMBRACING 
PUNCHES, JULEPS, COBBLEES, ETC., ETC., 
IN ENDLESS VARIETY. 

BY JERRY THOMAS 

Formerly Principal Bar-Tender at the Metropolitan Hotel, New 
York, and the Planters' House, St. Louis. 



AN ENTIRELY NEW AND ENLARGED EDITION 



NEW YOKE I t ^ Ll , 
DICK & FITZGEEALD, PUBLISHERS 
No. 18 Ann Street. 



Entered according to Act of Congress, in the year 1R62, by 
DICK & FITZGERALD, 
In the Clerk's Office of the District Court of the United States, 
for the Southern District of New York. 



Entered according to Act of Congress, in the year 1876, 
By DICK & FITZGERALD, 
In the Office of the Librarian of Congress, at Washington, D. 0. 



Copyright, 1887, by 
DICK k FITZGERALD. 



PREFACE. 



This is an Age of Progress ; new ideas and new appli- 
ances follow each other In rapid succession. Inventive 
genius is taxed to the uttermost in devising new inven- 
tions, not alone for articles of utility or necessity, hut to 
meet the ever-increasing demands for novelties which ad- 
minister to creature-comfort, and afford gratification to 
fastidious tastes. 

A new beverage is the pride of the Bartender, and its 
appreciation and adoption his crowning glory. 

In this entirely new edition will be found all the latest 
efforts of the most prominent and successful caterers to the 
tastes of those who patronize the leading Bars and Wine- 
Booms of America, as well as the old and standard favorite 
beverages, always in general demand. 



IND 



EX. 



Page. 

Absinthe and Water. .. . 101 

" Cocktail... 23 

*' French Method of Serving 102 

Ale Flip, English, Hot 96 

" in Casks, Directions for Tap- 
ping 15 

" Punch 95 

" Sangaree 60 

Allspice, Tincture of 120 

Apple Punch 94 

" Toddy 41 

'Arf-and-'Arf 101 

Aromatic Tincture 121 

Arrack Punch 68, 83 

" for Bottling 127 

" " Imperial 82 

Balaklava Nectar Ill 

Baltimore Egg "Nogg 45 

Barbadoes Punch . . 94 

Bartenders, Hints and Rules for 13 

Bimbo Punch 81 

Bishop G4 

*' a la Prusse 115 

" English 64 

Bitters, Directions for Cooling. . 17 
Jerry Thomas' Own.... 104 

" Sherry and 98 

Black Stripe. 105 

Blue Blazer 51 

Bbonekamp and Whiskey 104 

Bottle Cocktail 21 

Bottled Beer, Directions for Us- 
ing IS 

** Liquors, Directions for.. 15 

" Velvet 114 

Bourbon Cocktail for Bottling.. 130 
" Whiskey Punch for 

Bottling 123 

Brandy and. Ginger- Ale 100 

' ' and Gum 100 

" and Peach , 104 



Page. 

Brandy and Rum Punch 65 

" and Rum Punch, Hot... 76 

" and Soda 99 

" Champerelle 38 

Cocktail 19 

" for Bottling.... 129 

'* " Improved 19 

" Crusta 26 

" Daisy 27 

" Fix... 32 

Fiz 47 

" Flip, Cold 55 

" Flip, Hot 54 

" Pony 99 

** Punch 65 

Punch for Bottling 123 

" Punch, Imperial 76 

" Sangaree 60 

Scaffa 38 

Shrub 63 

Sling, Cold 48 

Sling, Hot 48 

Smash 31 

Sour 40 

Split Soda and 100 

" Straight 99 

Tip Top 81 

Toddy, Cold 41 

" Toddy, Hot 42 

Tom Collins 54 

Burnt Brandy and Peach 104 

California Milk Punch, 86 

Canadian Punch 81 

Capillaire 120 

Caramel 118 

Catawba Cobbler 34 

Century Club Punch 85 

Champagne Cobbler 33 

Cocktail 21 

" Cup u la Brunow. . . Ill 
" Directions for Icing 15 



6 



INDEX. 



Page. 



Champagne Punch 75 

" Syphon -Corkscrews 

for 16 

" Treatment of.... ... 15 

Champerelle, Brandy 38 

Cherry Shrub 62 

Cider, Mulled, with Eggs 57 

" Punch 95 

Cinnamon, Tincture of 119 

Claret Cobbler 34 

" Cup 113 

" " a la Brunow... Ill 

" " a la Lord Saltoun 115 

" Management of 17 

" Mulled, u la Lord Saltoun 116 

«« Punch 70 

" Punch for Bottling 128 

Cloves, Tincture of 119 

Cobbler, Catawba 34= 

" Champagne 33 

Claret 34 

Hock 34 

" Sauterne 34 

Sherry 33 

Whiskey 34 

Cocktail, Absinthe 23 

Bottle 21 

Bourbon for Bottling . . 130 

" Brandy 19 

for Bottling.. 129 
" " Improved .... 19 

" Champagne 21 

Coffee 22 

" Fancy Vermouth 23 

Gin 20 

" for Bottling 130 

" " Improved 21 

' ' Jar^anese 23 

" Jersey 24 

" Manhattan , 24 

" Martinez 25 

" Morning Glory 25 

Old Tom Gin 21 

" Saratoga 24 

Soda 109 

" Vermouth 22 

Whiskey 20 

" " Improved.... 20 



Page. 



Coffee Cocktail »■ ,. 22 

Cognac, Essence of 117 

" Hints on Cooling 17 

Cold Drinks, Hints for 14 

" Punch, Directions for 14 

Colorings, &c, To prepare 116 

Columbia Skin 53 

Copenhagen 52 

Cordials, Directions for Cooling 17 

Couperee, West Indian , 38 

Crimean Cup a la Marmora Ill 

" " Wyndham.... 112 

Crusta, Brandy 26 

Gin 27 

" Whiskey 26 

Curacoa, English 114 

Punch 72 

Currant Shrub 62 

Daisy, Brandy 27 

" Gin 28 

'* Santa Cruz Rum 27 

" Whiskey 27 

D'Orsay Punch for Bottling 124 

Drinks, Hints for Preparing 13 

Dry Punch 91 

Duke of Norfolk Punch 88 

"for Bot- 
tling.... 126 

Egg Lemonade 107 

" Milk Punch 69 

" Nogg 43 

" " Baltimore 45 

" " for a Party 44 

" " General Harrison's.. . 45 

" Hints for Mixing 14 

" Hot 44 

" " Sherry 45 

" Sherry and 93 

" Sour 41 

Eggs, Hints for Using. 14 

El Dorado Pun ch 70 

Empire City Punch for Bottling 125 

English Bishop 64 

" Cura^ca 114 

" Drinks, Fancy 110 

" Hot Bum Flip £5 



INDEX. 



7 



Page. 



English Ale Flip 96 

" Milk Punch 87 

Essence of Cognac » 117 

r * Lemon 117 

Essences, Syrups, Tinctures, 

&c, To prepare 116 

Essences, Punch 121 

Faivre's Pousse Cafe 37 

Fancy Drinks, English 110 

" " General direc- 
tions for.... 13 

" Vermouth Cocktail 23 

Fish-House Punch, Philadelphia 79 

Fix, Brandy 32 

" Gin 32 

Santa Cruz 32 

" Whiskey 33 

Fiz, Brandy 47 

" Gin 47 

•< Golden 48 

** Santa Cruz 46 

«' Silver 47 

" Whiskey 46 

Flip, Brandy, cold 55 

" Brandy, hot 54 

" English hot ale 96 

" English hot Rum 95 

" Gin, cold 56 

" Gin, hot 55 

" Port Wine 56 

" Rum, cold 55 

" Rum, hot 54, 95 

" Sherry Wine... 56 

" Whiskey, cold 56 

" Whiskey, hot. 64 

Ford, Punch a la 90 

French method of serving Ab- 
sinthe 102 

Gentian, Tincture of 120 

General Harrison's Egg Nogg. . . 45 

Georgia Mint Julep, Real. 29 

Gin and Pine 105 

" " Tansy 105 

«« «« Wormwood- * 106 

"Cocktail 20 

4 ' Cocktail for bottling 130 



Page, 



Gin Cocktail, Improved 21 

" Crusta 27 

" Daisy 28 

" Fix 32 

" Fiz 47 

" Flip, cold 56 

" Flip, hot, 55 

" Julep 30 

" Punch 66 

" Punch, Soyer's, 83 

" Sangaree 60 

" Sling, cold 49 

" Sling, hot 49 

14 Smash 31 

" Sour 39 

" Straight , 99 

" Toddy, cold 42 

" Toddy, hot 42 

«' Tom Collins 54 

Ginger Ale, Brandy and 100 

Golden Fiz 48 

Gothic Punch 90 

Grassot Punch 74 

Gum, Brandy and 100 

" Syrup 117 

Half and Half 101 

Hints for Bartenders 13 

" *' Mixing Drinks 13 

Hock Cobbler 34 

Honey, Peach and 105 

Hot Drinks, Hints for 13 

Ice, Hints for handling 13 

" " " using 14 

Ice, Sherry and 98 

Icing Sparkling Wines 16 

Imperial Arrack Punch 82 

" Brandy Punch 76 

Punch 78 

Punch for bottling 125 

Irish Whiskey Punch, hot 67 

Toddy, cold 43 

Skin.. 53 

Italian Lemonade 115 

Japanese Cocktail 23 

Jelly, Punch 91 



INDEX. 



8 

Page. 



Jerry Thomas' Decanter Bitters 104 

Jersey Cocktail 24 

" Sour 40 

Julep, Gin 30 

" Mint .... 28 

" Mint Real Georgia 29 

" Pineapple 30 

" Whiskey 30 

Kirschwasser Punch for bot- 
tling 122 

Knickerbocker 35 

Lager Beer, Bottled, Directions 

for using 18 

,k " Management of. .. . 17 
" " Tapping and Keep- 
ing fresh 17 

La Patria Punch 79 

Lemon, Essence of 117 

Peel, Tincture of 119 

Lemon Syrup 117 

Lemonade, Egg . 107 

Fine for Parties 108 

" Italian 115 

Orgeat 107 

Plain 106 

Seltzer 107 

Soda 107 

Light Guard Punch 79 

Liqueur, Quince 59 



Liquors in Barrels, Treatment of 15 

Bottles, Directions for 15 

Locomotive 97 

Manhattan Cocktail 24 

Milk Punch 69 

Maraschino Punch 74 

Martinez Cocktail 25 

Medford Bum Punch. 66 

Milk and Seltzer 106 

" Hints for using 14 

•« Punch 69 

" California 86 

" " Egg 69 

" English 87 

" Hints for mixing .. . 14 

" hot 69 



Page. 



Milk Punch, Manhattan 69 

" White Tigers 97 

Mineral Waters, How to cool. . . 16 

Mint Julep 28 

" Real Georgia 29 

Mississippi Punch 75 

Morning Glory Cocktail 25 

Mulled Cider with eggs 57 

" Claret a la Lord Saltoun 116 

" Sherry 57 

** Wine with eggs 56 

Wine without eggs 58 

Nectar, Balaklava Ill 

for Dog Days, 109 

Punch 92 

Soda 108 

Negus Port Wine 61 

" Sherry 62 

" Soda 62 

Nonsuch Punch for bottling. ... 80 
Nuremburg Punch 83 

Old Tom Gin Cocktail 21 

Orange Peel, Tincture of 119 

" Punch 93 

Orgeat Lemonade 107 

Punch , . 71 

Oxford Punch 87 

Parisian Pousse Cafe 37 

Peach and Honey 105 

" Burnt Brandy and 104 

Philadelphia Eish-House Punch 79 

Pineapple Julep 30 

Punch 84 

Pine, Gin and 105 

Plain Lemonade 106 

" Syrup... 116 

Pony Brandy 99 

Porter Cup 113 

«« in Casks, Directions for 15 

" Sangaree 60 

Porteree 61 

Port Wine Flip 58 

" Management of 17 

•« Negus 61 

11 Sangaree 59 



INDEX. 



9 



Page. 

Pousse Cafe Faivre's 37 

'* ** Parisian 37 

'* " Santina's 37 

*« " Saratoga 38 

Pousse l'Amour 36 

Prepared Cocktails for bottling. 129 
Punches, Recipes for 121 

Punch a la Ford 90 

a la Bomaine 88 

Ale 95 

Apple 94 

Arrack 68, 83 

for bottling 127 

Barbadoes 94 

Bimbo 81 

Brandy 65 

Brandy and Rum 65 

" "Hot 76 

" for Bottling 123 

California Milk 86 

Canadian 81 

Century Club 86 

Champagne 75 

Cider 95 

Claret 70 

" for Bottling 128 

Cold, General Directions 15 

Curacoa 72 

d'Orsay, for Bottling.., 124 

Dry 91 

Duke of Norfolk for 

Bottling 88, 126 

Egg Milk 69 

El Dorado 70 

Empire City, for Bot- 
tling ....125 

English Milk. 87 

Essences, Recipes for.. 121 

Gin.. 66, 83 

Gothic 90 

Grassot. 74 

Imperial . 78 

" Arrack...... .. 82 

Brandy 76 

" for Bottling. .. . 125 
Irish Whiskey, Hot .... 67 
Jelly 91 



Page. 

Punch, Kirschwasser, for Bot- 
tling 122 

** La Patria 79 

Light Guard 79 

" Manhattan Milk 69 

" Maraschino 74 

MedfordRum 68 

Milk 69 

" " English 87 

" Hot 69 

" Mississippi, 75 

" Nectar 92 

Non Such, for Bottling. 80 

'« Nurenburg 83 

" Orange 93 

Orgeat 71 

Oxford 87 

" Philadelphia Fish House 79 

'* Pine Apple 84 

Prepared Recipes for. . . 121 
" Raspberry Whiskey for 

Bottling 125 

" Regent's 92 

" for Bottling 128 

'* Rochester 80 

" Rocky Mountain 77 

" Roman 72 

" " for Bottling 122 

Royal 85 

" Ruby, Cold 82 

" Rum 66 

« Rum, for Bottling... 124, 126 

** Santa Cruz Rum 63 

•* Sauterne 70 

" Scotch Whiskey 67 

'* Seventh Regiment 73 

" Sherry. 71 

" Sixty-Ninth Regiment.. 73 

" S oyer's Gin 83 

" Spread Eagle 80 

St. Charles 73 

'* St. Domingo for Bot- 
tling 124 

" Tea 89 

Thirty-Seventh Reg't 

or Yictoria 73 

" Tip Top Brandy 81 

" United Service 84 



10 



INDEX. 



Page. 

Punch, Vanilla 71 

" Victoria 78 

Wedding 93 

" West Indian 94 

Whiskey 68 

for Bottling.... 123 

Wine for Bottling 127 

Quince Liqueur 59 

Raspberry Shrub 63 

" Whiskey Puimh for 

Bottling 125 

Ratafia 120 

Regent's Punch 92 

" for Bottling.... 128 

Rhine Wine and Seltzer 100 

" Wines, Management of . . . 17 

Rochester Punch 80 

Rock and Rye 102 

Rocky Mountain Punch 77 

Romaine, Punch a la 88 

Roman Punch 72 

" for Bottling 122 

Royal Punch 85 

Ruby Punch, cold 82 

Rum Daisy, Santa Cruz 27 

" Flip, cold 55 

" hot 54, 95 

Rumfustian 112 

Rum, Hot 50 

" " Spiced 50 

" Punch, for Bottling .124, 126 

Medford 66 

" " Santa Cruz 66 

" Shrub 63 

Rye, Rock and 102 

Sangaree, Ale 60 

Brandy 60 

Gin 60 

Porter 60 

Port Wine 59 

Sherry .. 50 

Santa Cruz Daisy 27 

" Fix 32 

" Fiz 46 

" «• Rum Punch 66 



Page. 

Santa Cruz, Sour 39 

San tin a' s Pousse Cafe 37 

Saratoga Brace-Up 35 

Cocktail 24 

" Cooler 106 

" Pousse Cafe 38 

Sauterne Cobbler ... 34 

Punch 70 

Scaffa Brandy 38 

Scotch Whiskey Punch, Hot .... 07 

" ** Skin 52 

Seltzer Lemonade 107 

« Milk and 106 

" Rhine Wine and 100 

Seventh Regiment Punch 73 

Shandy Gaff 101 

Sherry and Bitters 98 

•* Egg 93 

" Ice 98 

Cobbler 33 

EggNogg 45 

Flip 53 

" Management of 17 

Mulled with Eggs 57 

" Negus 62 

Punch 71 

'* Sangaree 59 

Shrub, Brandy 63 

" Cherry 62 

** Currant 62 

Raspberry G3 

Rum 63 

Silver Fiz 47 

Sixty-Ninth Regiment Punch. . , 73 

Skin, Columbia 53 

" Irish Whiskey 53 

" Scotch Whiskey 52 

Sleeper 96 

Sling, Brandy, cold 43 

hot... 48 

" Gin, cold 49 

•* hot 49 

*' Whiskey, cold .. 49 

" " hot 50 

Smash, Brandy 31 

Gin 31 

Whiskey 31 

Soda, Brandy and 99 



INDEX. 



11 



Page. 

Soda Cocktail 109 

" Lemonade 107 

•« Nectar 108 

" Negus 02 

Solferino Coloring 118 

Sonr, Brandy . 40 

" Egg 41 

" Gin 39 

' 1 Jersey 40 

" Santa Cruz 39 

" Whiskey 40 

Soyer's Gin Punch 83 

Sparkling Wines, Directions for 

Icing 16 

Spiced Rum, hot 50 

Split Soda and Brandy 100 

Spread Eagle Punch 80 

St. Charles' Punch ,. 73 

St. Domingo Punch, for Bot- 
tling 124 

Still Wines, Directions for Cool- 
ing 17 

Stone Fence 102 

Stone Wall , 99 

Straight Drinks, Directions for. 99 

Sugar, Hints for Using 14 

Syrup, Gum 117 

" Lemon 117 

Plain , 116 

Syrups, Directions for Cooling. 17 
" Using... 18 
«' Recipes for Preparing. . 116 

Tansy, Gin and. 105 

Tea Punch 89 

Temperance Drinks 106 

Thirty-Second Regiment Punch 78 

Tincture, Aromatic , 121 

of Allspice 120 

94 Cinnamon 119 

«« " Cloves 119 

" " Gentian, 120 

" '* Lemon Peel 119 

" Orange Peel 119 

Tinctures, To Prepare 116 

Tip Top Brandy Punch 81 

Toddy, Apple 41 

" Brandy, cold 41 



Page. 

Toddy, Brandy, hot 42 

" Gin, cold 42 

" hot 42 

4 ' Irish Whiskey, cold .... 43 

Whiskey cold 43 

hot 43 

Tom and Jerry 51 

" ' ' " How to serve 52 

Tom Collins Brandy 54 

Gin 54 

Whiskey 53 

United Service Punch 84 

Vanilla Punch 71 

Vermouth Cocktail 22 

" " Fancy . 23 

Victoria Punch. 78 

Wedding Punch 93 

West India Couperee 38 

Punch 94 

Whiskey, Boonekamp and 104 

" Cobbler 34 

" Cocktail 20 

" " Improved.... 20 

Crusta 26 

" Daisy 27 

Fix 33 

" Fiz 45 

" Flip, cold 56 

" hot 54 

" Hints on cooling 17 

Julep 30 

" Punch, Bourbon, for 

bottling.. .. 123 

cold 68 

" " Imperial for 

bottling. ... 125 

" Irish, hot 67 

Scotch, hot... 67 

•* Skin, Irish 53 

" Scotch 52 

Sling, cold 49 

" " hot 50 

Smash 31 

Sour 40 

•* Straight 99 



12 



INDEX. 



Page. 

Whiskey, Toddy, cold 43 

«' hot 43 

" Irish 43 

Tom Collins 53 

White Lion 39 

" Plush 102 

" Tiger's milk 97 

Wine Mulled, with eggs 56 

" " without egge 58 

" Punch for Bottling 127 

Wines, Sparkling, Directions for 

icing 16 

Wines, Still, Management of 17 

Wormwood, Gin and 106 

TEMPERANCE DRINKS. 

Egg Lemonade 107 

Fine Lemonade for Parties 108 

Milk and Seltzer. . . , 106 

Nectar for Dog-Days 109 

Orgeat Lemonade 107 

Plain Lemonade 106 

Saratoga Cooler 106 

Soda Cocktail 108 

" Lemonade 107 

" Nectar 108 

FANCY ENGLISH DRINKS. 

Balaklava Nectar Ill 

Bishop a la Prusse 115 

Bottled Velvet 114 

Champagne Cup a la Brunow. . . Ill 

Claret Cup 113 

" " a, la Brunow 110 

«' " a la Lord Saltoan 115 

Crimean Cup a la Marmora Ill 

" alaWyndham 112 

English Curacoa 114 

Italian Lemonade 115 

Mulled Claret a la Lord Saltoun 116 

Porter Cup 113 

Rumfustian , 112 



SYRUPS, ESSENCES, TINCTURES, 
COLORINGS, &c. 





... 121 
















... 117 








... m 
















, 120 




, , 119 




... 119 








. , 119 




... 119 



PREPARED PUNCHES FOR 
BOTTLING. 

Duke of Norfolk Punch 126 

Empire City Punch. . . . 4 125 

Essence of Arrack Punch 127 

f5 Bourbon Whiskey 

Punch 123 

" Brandy Punch 123 

Claret Punch 128 

" Kirschwasser Punch 122 

Punch D'Orsay 124 

Regent Punch. 128 

" Roman Punch 122 

Rum Punch 124, 126 

" St. Domingo Punch. 124 

" Wine Punch .... 127 

Imperial Raspberry Whiskey 

Punch 125 

PREPARED COCKTAILS FOR 
BOTTLING. 

Bourbon Cocktail 130 

Brandy " 129 

" " Imitation 129 

Gin " 130 



HINTS AND RULES 



FOR BARTENDERS. 



1. An efficient bartender's first aim should be to 
please his customers, paying particular attention to 
meet the individual wishes of those whose tastes and 
desires he has already watched and ascertained ; and, 
with those whose peculiarities he has had no oppor- 
tunity of learning, he should politely inquire how they 
wish their beverages served, and use his best judgment 
in endeavoring to fulfill their desires to their entire 
satisfaction. In this way he will not fail to acquire 
popularity and success. 

2. Ice must be washed clean before being used, and 
then never touched with the hand, but placed in the 
glass either with an ice-scoop or tongs. 

3. Fancy drinks are usually ornamented with such 
fruits as are in season. "When a beverage requires to 
be strained into a glass, the fruit is added after strain- 
ing ; but when this is not the case, the fruit is intro- 
duced into the glass at once. Fruit, of course, must 
not be handled, but picked up with a silver spoon or 
fork. 

4. In preparing any kind of a hot drink, the glass 
should always be first rinsed rapidly with hot w^ater ; 
if this is not done the drink cannot be served suffi- 
ciently hot to suic a fastidious customer. Besides, the 
heating of the glass will prevent it from breaking when 
the boiling water is suddenly introduced. 



14 



INTRODUCTION. 



5. In preparing cold drinks great discrimination 
should be observed in the use of ice. As a general 
rule, shaved ice should be used when spirits form the 
principal ingredient of the drink, and no water is em- 
ployed. "When eggs, milk, wine, vermouth, seltzer or 
other mineral waters are used in preparing a drink, it 
is better to use small lumps of ice, and these should 
always be removed from the glass before serving to the 
customer. 

6. Sugar does not readily dissolve in spirits ; there- 
fore, when making any kind of hot drink, put sufficient 
boiling water in the glass to dissolve the sugar, before 
you add the spirits. 

7. When making cold mixed-drinks it is usually 
better to dissolve the sugar with a little cold water, 
before adding the spirits. This is not, however, nec- 
essary when a quantity of shaved ice is used. In mak- 
ing Cocktails the use of syrup has almost entirely 
superseded white sugar. 

8. When drinks are made with eggs, or milk, or both, 
and hot wine or spirits is to be mixed with them, the 
latter must always be poured upon the former gradually, 
and the mixture stirred briskly during the process ; 
otherwise the eggs and milk will curdle. This is more 
particularly the case when large quantities of such 
mixtures are to be prepared. Such drinks as " English 
Kum Flip," "Hot Egg Nogg"and "Mulled Wine/' 
are sure to be spoiled unless these precautions are 
observed. 

9. In preparing Milk Punch or Egg Nogg in quan- 
tity, the milk or eggs should be poured upon the wine 



INTRODUCTION. 



15 



or spirits, very gradually, and continually beating the 
mixture in order to mix the ingredients thoroughly. 

10. When preparing cold Punch, the bowl should be 
placed in a tin or metal vessel about the same depth 
as the height of the bowl, the space between the bowl 
and the vessel being packed with ice, and a little 
rock-salt sprinkled over the surface, which has the 
effect of producing a freezing mixture, much colder 
than the plain ice. Towels may be pinned around the 
exterior of the vessel, and the exposed surface of the 
ice trimmed with fruit or leaves, giving the whole an 
attractive appearance. 

11. In case brandy, whiskey, or other liquors are to 
be drawn for use direct from the wood, the cask should 
be placed upon a skid, a substantial stand made ex- 
pressly for the purpose, and kept in a place where the 
temperature is moderate and uniform. 

12. Bottles containing liquor should be kept lying 
down, in order to keep the corks moist, and prevent 
the strength being lost by evaporation. 

13. Casks containing Ale or Porter should be tapped 
before placing them on the skid, and then allowed suf- 
ficient time for the contents to settle and become clear 
before using. 

14. Champagne requires careful treatment. It is 
not advisable to place more at a time on ice than is 
likety to be used, because if removed from the ice 
and again allowed to get warmer, a second icing injures 
both flavor and strength. 

15. When champagne has been well iced, it requires 
a good deal of care in handling the bottles ; cold ren- 



INTRODUCTION. 



dersthe glass brittle, and less able to withstand the j 
expansive pressure of the contents. 

16. Bottles containing champagne, or any other brisk i j i 
wines, must be kept laying down; if in an upright ; j 
position for any length of time, the corks become dry, j. 
and the gas is liable to escape. 

17. During the process of cooling sparkling wines, 
the bottles should not be placed in direct contact with 
the ice, because that portion of the bottle which touches I 
the ice cools more rapidly than the remainder, causing 
unequal contraction and consequent tendency to crack. 

18. When sparkling wines are served in the bottle, 
they should be put in an ice-pail, and the space be- 
tween the bottles and pail filled with ice broken small. 
When the bottle is entirely surrounded by ice, the 
liability of cracking from unequal contraction does 
not exist. 

19. When Champagne is in occasional use, being 
served by the glass or for mixing beverages, it is a 
good plan to place the bottle on a rack, the neck slop- 
ing downwards, and insert through the cork a cork- 
screw syphon provided with a cut off or faucet, by 
the use of which a small portion may be drawn off at 
a time without allowing any escape of the gas. 

20. Mineral waters contained in syphons should be 
cooled gradually, and not allowed to stand in contact 
with the ice. Although the syphons are constructed 
of very thick glass, this very thickness, while affording 
complete resistance to the expansion of the gas con- 
tained, is the more liable to crack from unequal 
contraction, when only one portion of the syphon is 
touching the ice. 



ESTTKODUCTIOK. 



17 



21. Cordials, Bitters, and Syrups should be cooled 
gradually, and not laid upon ice. A moderate degree 
of coolness is sufficient for these preparations, as they 
are only used in small portions for mixing and 
flavoring. 

22. Claret, Rhine-Wines, Sherry, Port, etc., require 
special attention. Their temperature should not be 
too cold ; and, when poured into glasses, the bottle 
should be steadily handled, so that any sediment that 
may be in the bottom of the bottle is not disturbed. 
Bottles containing these wines, when laid away, should 
be placed on their sides, to keep the corks moist. 

23. Whiskey is usually kept directly on ice, but 
brandy and other liquors require only a moderate 
temperature. Fine old Cognac loses its " velvet " when 
chilled. 

24. The refreshing qualities and flavor of Lager 
beer depend very largely on the manner of keeping 
and handling. Casks or kegs containing it should be 
kept at a temperature of about 40°. Lager is always 
in its best condition when it comes from the brewer's 
ice-house. When carted through the streets on a hot 
summer's day, the temperature is quickly increased, 
and it must then be stored in a refrigerator for three 
or four days in order to reduce it to a proper temper- 
ature before using. 

25. When the consumption of a keg of beer is suf- 
ficiently rapid, it is best drawn directly from the keg, 
the first glass drawn being rejected. The tap must be 
thoroughly cleansed before using ; and, as soon as the 
beer ceases to run freely, a vent is placed in the bung. 



18 



INTEODUCTIOIT. 



When, however, the keg has to stand in use for some 
time before it becomes empty, a considerable amount 
of gas will escape every time the vent is opened, and 
the beer will soon become " flat, stale and unprofita- 
ble 99 at least for the consumer. To obviate this, and 
to keep the beer tolerably fresh to the end, the vent is 
not used, but a tube is inserted in the vent-hole, 
leading to a receiver or cylinder containing air, com- 
pressed either by water-power or a hand force-pump. 
This exerts a continual pressure on the surface of the 
beer, and prevents the gas from rising. Too great an 
amount of air-pressure should be avoided, because the 
beer will be driven too forcibly through the tap, and 
fill the glass with more froth and less beer than a 
thirsty drinker would care to pay for. 

The air in the cylinder should be drawn from a 
pure source, by means of a tube, if necessary, leading 
to the open air. The air in a cellar or even a close 
apartment is rarely pure, and would have a decidedly 
unwholesome effect on the beer. 

26. Bottled Beer should be kept in a cool place or 
in a refrigerator, not in contact with the ice. The 
bottles ought to stand upright, so that any sediment 
will settle to the bottom. It is, therefore, not advisable 
to pour the last dregs of the bottle into the glass. 

27. Syrups are peculiarly attractive to ants, fiies, 
and other insects ; they should, therefore, be kept in 
closely corked vessels ; and, w T hen in bottles for use, 
be kept in a cool place, properly corked, a rubber 
cork being most convenient, and the bottles standing 
upright in water. In this manner the bottles will be 
out of the reach of insects of every kind. 



JEBRY THOMAS' 



BARTENDER'S GUIDE 

OE 

HOW TO MIX DRINKS. 



Brandy Cocktail. 

(Use small bar-glass.) 

Take 3 or 4 dashes of gum syrup. 

2 dashes of bitters (Boker's or Angostura). 
1 wine-glass of brandy. 

1 or 2 dashes of Curatjoa. 

Fill the glass one-third full of shaved ice, shake up 
well and strain into a cocktail glass. Twist a small 
piece of lemon rind in it and serve. 

Improved Brandy Cocktail. 

(Use ordinary bar-glass.) 

Take 2 dashes Boker's (or Angostura) Bitters. 

3 dashes gum syrup. 

2 dashes Maraschino. 
1 dash Absinthe. 

1 small piece of the yellow rind of a lemon, 
twisted to express the oil. 

1 small wine-glass of brandy. 

19 



so 



GIN COCKTAIL. 



Fill glass one-third full of shaved ice, shake well, 
and strain into a fancy cocktail glass, put the lemon 
peel in the glass and serve. 

The flavor is improved by moistening the edge of 
the cocktail glass with a piece of lemon. 

Whiskey Cocktail. 

(Use small bar-glass. ) 

Take 3 or 4 dashes of gum syrup. 
2 dashes of bitters (Boker's). 

1 wine-glass of whiskey. 

Fill one-third full of fine ice ; shake and strain in a 
fancy red wine-glass. Put in a piece of twisted lemon 
peel in the glass and serve. 

Improved Whiskey Cocktail. 

Prepared in the same manner as the Improved 
Brandy Cocktail, by substituting Bourbon or rye 
whiskey for the brandy. 

Gin Cocktail. 

(Use small bar-glass. ) 

Take 3 or 4 dashes of gum syrup. 

2 dashes of bitters (Boker's). 
1 wine-glass of Holland gin. 
1 or 2 dashes of Curacoa. 

Fill the glass one-third full of shaved ice, and strain 
into a cocktail glass. Twist a small piece of lemon 
peel, place it in the glass, and serve. 



CHAMPAGNE COCKTAIL, 



21 



Old Tom Gin Cocktail. 

Same as the foregoing, substituting Old Tom, instead 
of the Holland gin. 

Improved Gin Cocktail. 

Made the same way as the Improved Brandy Cock- 
tail substituting Holland or Old Tom gin for the 
brandy. 

Bottle Cocktail. 

To make a splendid bottle of brandy cocktail, use 
the following ingredients: 
Take % brandy. 
K water. 

1 pony-glass of Boker's bitters. 
1 wine-glass of gum syrup. 
K pony-glass of Curacjoa. 
The author has always used this recipe in com- 
pounding the above beverage for connoisseurs. 

"Whiskey and gin cocktails, in bottles, may be made 
by using the above recipe, and substituting those 
liquors instead of brandy. 

Champagne Cocktail, 

(Pint bottle of wine for three goblets. ) 

(Per glass.) 

Take 1 lump of sugar. 

1 or 2 dashes Angostura bitters. 
1 small lump of ice. 



VERMOUTH COCKTAIL. 



Fill the goblet with wine, stir up with a spoon, and 
serve with a thin piece of twisted lemon peel. 
A quart bottle of wine will make six cocktails. 

Coffee Cocktail. 

(Use a large bar-glass.) 

Take 1 tea-spoonful powdered white sugar. 
1 fresh egg. 

1 large wine-glass of port wine. 

1 pony of brandy. 

2 or 3 lumps of ice. 

Break the egg into the glass, put in the sugar, Und 
lastly the port wine, brandy and ice. 

Shake up very thoroughly, and strain into a medium 
bar goblet. Grate a little nutmeg on top before 
serving. 

The name of this drink is a misnomer, as coffee and 
bitters are not to be found among its ingredients, but 
it looks like coffee when it has been properly con- 
cocted, and hence probably its name. 

* 

Vermouth Cocktail. 

(Use small bar-glass.) 

Take 2 dashes of Boker's bitters. 
1 wine-glass of Vermouth. 
1 quarter slice of lemon. 

Shake the bitters and vermouth with a small lump of 
ice, strain in a cocktail glass in which the lemon has 
bec«i placed. If the customer perfers it very sweet, 
add two dashes of gum syrup. 



JAPANESE COCKTAIL. 



23 



Fancy Vermouth Cocktail. 

(Use small bar-glass.) 

Take 2 daslies Angostura bitters. 
2 dashes Maraschino. 
1 wine-glass of Vermouth. 
1 quarter slice of lemon. 
Fill the glass one-quarter full of shaved ice, shake 
well and strain into a cocktail glass ; garnish with the 
lemon. 

Absinthe Cocktail. 

(Use small bar-glass.) 

Take 2 dashes of Anisette. 

1 dash of Angostura bitters. 

1 pony-glass of Absinthe. 

Pour about one wine-glass of water into the tumbler 
in a small stream from the ice pitcher, or preferably 
from an absinthe glass. Shake up very thoroughly 
with ice, and strain into a claret glass. 

Japanese Cocktail. 

(Use small bar-glass. 

Take 1 table-spoonful of orgeat syrup. 

2 dashes of Boker's bitters. 
1 wine-glass of brandy. 

1 or 2 pieces of lamon peel. 
Fill the tumbler one-third with ice, stir well with a 
spoon, and strain into a cocktail glass. 



24 



SARATOGA COCKTAIL. 



Jersey Cocktail. 

(Use large bar-glass.) 

Take 1 tea-spoonful of fine white sugar. 

2 dashes of bitters. 

3 or 4 lumps of ice. 

Fill tumbler with cider, and mix well with a spoon, 
and remove the ice before serving. 



Soda Cocktail. 

(Use large bar-glass.) 
For this drink, see Index, " Temperance Deinks." 

Manhattan Cocktail. 

(Use small bar-glass.) 

Take 2 dashes of Curacjoa or Maraschino. 
1 pony of rye whiskey. 

1 wine-glass of vermouth. 
3 dashes ol Boker's bitters. 

2 small lumps of ice. 

Shake up well, and strain into a claret glass. Put a 
quarter of a slice of lemon in the glass and serve. If 
the customer prefers it very sweet use also two dashes 
of gum syrup, 

Saratoga Cocktail. 

(Use small bar-glass.) 



Take 2 dashes Angostura bitters. 
1 pony of brandy. 



MARTINEZ COCKTAIL. 



25 



1 pony of whiskey. 

1 pony of Vermouth. 

Shake up well with two small lumps of ice ; strain 
into a claret glass, and serve with a quarter of a slice 
of lemon. 

Morning Glory Cocktail. 

(Use medium bar-glass.) 

Take 3 dashes of gum syrup. 

2 dashes of Cura9oa. 

2 dashes of Boker's bitters. 
1 dash of Absinthe. 
1 pony of brandy. 
1 pony of whiskey. 

1 piece of lemon peel, twisted to express the 

oil. 

2 small pieces of ice. 

Stir thoroughly and remove the ice. Fill the glass 
with Seltzer water or plain soda, and stir with a tea- 
spoon having a little sugar in it. 

Martinez Cocktail. 

(Use small bar-glass.) 

Take 1 dash of Boker's bitters. 
2 dashes of Maraschino. 
1 pony of Old Tom gin. 

1 wine-glass of Vermouth. 

2 small lumps of ice. 

Shake up thoroughly, and strain into a large cock- 
tail glass. Put a quarter of a slice of lemon in the 
glass, and serve. If the guest prefers it very sweet, 
add two dashes of gum syrup. 



26 



WHISKEY CKUSTA. 



Brandy Crusta. 

(Use small bar-glass. ) 

Take 3 or 4 dasb.es of gum syrup. 
1 dash of Boker s bitters. 

1 wine-glass of brandy. 

2 dashes of Curayoa. 
1 dash lemon juice. 

Before mixing the above ingredients, prepare a cock- 
tail glass as follows : 

Bub a sliced lemon around 
the rim of the glass, and dip 
it in pulverized white sugar, 
so that the sugar will adhere 
to the edge of the glass. Pare 
half a lemon the same as you 
would an apple (all in one 
piece) so that the paring will 
fit in the wine-glass, as shown 
in the cut. Put the above 
1 ingredients into a small whis- 
key glass filled one-third full 
s of shaved ice, shake up well 
and strain the liquid into the 
cocktail glass prepared as 
beandy ckusta. above directed. 




WTiiskey Crusta. 

(Use small bar-glass.) 

The whiskey crusta is made in the same manner as 
the brandy crusta, using whiskey instead of brandy. 



SANTA CRUZ RTJM DAISY, 



27 



Gin Crusta. 

(Use small bar-glass.) 

Gin crusta is made like the brandy crusta, using gin 
instead of brandy. 

Brandy Daisy. 

(Use small bar-glass.) 

Take 3 or 4 dashes of gum syrup. 

2 or 3 dashes of Curac^oa cordiaL 
The juice of half a small lemon. 

1 small wine-glass of brandy. 

2 dashes of Jamaica rum. 

Fill glass one-third full of shaved ice. 
Shake well, strain into a large cocktail glass, and £11 
up with Seltzer water from a syphon. 

Whiskey Daisy. 

(Use small bar-glass.) 

Take 3 dashes gum syrup. 

2 dashes Orgeat syrup. 

The juice of half a small lemon. 

1 wine-glass of Bourbon, or rye whiskey. 
Fill glass one-third full of shaved ice. 
Shake well, strain into a large cocktail glass, and nil 
up with Seltzer or Apollinaris water. 

Santa Cruz Hum Daisy. 

(Use small bar-glass. ) 



Take 3 or 4 dashes of gum syrup. 

2 or 3 dashes of Maraschino or Curagoa. 



28 



MINT JULEP, 



The juice of half a small lemon. 

1 wine-glass of Santa Cruz rum. 
Fill glass one-third full of shaved ice. 
Shake thoroughly, strain into a large cocktail glass, 
and fill up with Apollinaris or Seltzer water. 

Gin Daisy. 

(Use small bar-glass. ) 
Take 3 or 4 dashes of Orgeat, or gum syrup. 
3 dashes of Maraschino. 
The juice of half a small lemon. 
1 wine-glass of Holland gin. 
Fill glass one-third full of shaved ice. 
Shake well, strain into a large cocktail glass, and fill 
up with Seltzer or Apollinaris water. 

Mint Julep. 

(Use large bar-glass. ) 
Take 1 table-spoonful of white pulverized sugar. 

2% table-spoonfuls of water, mix well with a 

spoon. 

\% wine-glass full of brandy. 
Take three or four sprigs of fresh mint, and press 
them well in the sugar and water, until the flavor of 
the mint is extracted ; add the brandy, and fill the 
glass with fine shaved ice, then draw out the sprigs of 
mint and insert them in the ice with the stems down- 
ward, so that the leaves will be above, in the shape of 
a bouquet ; arrange berries, and small pieces of sliced 
orange on top in a tasty manner, dash with Jamaica 
rum, and serve with a straw* 



THE REAL GEORGIA MT1S T T JULEP. 



29 



The Real G-eorgia Mint Julep. 

(Use large bar-glass.) 

Take 1 tea-spoonful of white powered sugar. 
% wine-glass of Cognac brandy. 
% wine-glass of peach brandy. 
About 12 sprigs of the tender shoots of mint. 
Put the mint in the tumbler, add the sugar, having 
previously dissolved it in a little water, then the 
brandy, and lastly, fill up the glass with shaved ice. 
Stir with a spoon but do not crush the mint. This is 
the genuine method of concocting a Southern mint 
julep, but whiskey may be substituted for brandy if 
preferred. 

A Georgia paper recently speaking on this subject 
says : 

Probably the old-fashioned julep is in its decadence as a 
public drink, but it does not follow that the art of constructing 
this famous Southern refresher is lost. On the contrary, we 
have knowledge of several old-fashioned gardens where the 
mint bed under the southern wall still blooms luxuriantly ; 
where white fingers of household angels come every day about 
this time of the year and pluck a few sprays of the aromatic 
herb to build a julep for poor old shaky grandpa, who sits in 
the shady corner of the veranda with his feet on the rail 
and his head busy with the olden days. In such a household 
the art is still preserved. With her sleeves rolled up, the rosy 
granddaughter stirs sugar in a couple of table-spoonfuls of 
sparkling water, packs crushed ice to the top of the heavy cut- 
glass goblet, pours in the mellow whiskey until an overthrow 
threatens and then daintily thrusts the mint sprays into the 
crevices. And the old man, rousing from his dreams, blesses 
the vision which seems to rise up from the buried days of his 
youth, and with his gay nose nestling peacefully in the nosegay 
at the summit of his midday refresher, quaffs the icy drink, 



30 



PINEAPPLE JULEP. 



and "with a long-drawn sigh of relief sinks back to dream again 
until the dinner bell sounds its hospitable summons. The 
mint julep still lives, but it is by no means fashionable. Some- 
how the idea has gotten abroad that the mint ought to be 
crushed and shaken up with water and whiskey in equal pro- 
portions. No man can fall in love with such a mixture. Poor 
juleps havo ruined the reputation of the South's most famous 
drink. 

Gin Julep. 

(Use large bar-glass. ) 

The gin julep is made with the same ingredients as 
the mint julep, omitting the fancy fixings. 

Whiskey Julep. 

(Use large bar-glass.) 

The whiskey julep is made the same as the mint 
julep, omitting all fruits and berries. 

Pineapple Julep. 

(For a party of five.) 

Take the juice of two oranges. 
1 gill of raspberry syrup. 
1 gill of Maraschino. 
1 gill of Old Tom gin. 
1 quart bottle Sparkling Moselle, 
1 ripe pineapple, peeled, sliced and cut up. 
Put all the materials in a glass bowl; ice, and serve 
in Hat glasses, ornamented with berries in season. 



WHISXEY SMASH. 



31 



Brandy Smash. 

(Use small bar-glass.) 

Take 1 tea-spoonful of white sugar. 

2 table-spoonfuls of water. 

3 or 4 sprigs of tender mint. 

1 wine-glass full of brandy. 

Press the mint in the sugar and water to extract the 
flavor, add the brandy, and fill the glass two-thirds full 
of shaved ice. Stir thoroughly, and ornament with a 
half a slice of orange, and a few fresh sprigs of mint. 
Serve with a straw. 

Gin Smash. 

(Use small bar-glass. ) 

Take 1 tea-spoonful of fine white sugar. 

2 tea-spoonfuls of water. 

1 wine-glass of gin. 

8 or 4 sprigs of tender mint. 
Put the mint in the glass, then the sugar and water. 
Mash the mint to extract the fiavor, add the gin, and 
fill up the glass with shaved ice. Stir up well, and 
ornament with two or three fresh sprigs of mint. 

"WTiiskey Smash. 

(Use small bar-glass.) 

Take 1 tea-spoonful of fine white sugar. 

2 tea-spoonfuls of water, 

3 or 4 sprigs of young mint. 
1 wine-glass of whiskey. 

Proceed, exactly, as directed in the last recipe. 



32 



SANTA CRUZ FIX. 



Brandy Fix. 

(Use small bar-glass. 

Take 1 large tea-spoonful of fine white sugar dis- 
solved in a little water. 

The juice of a quarter of a lemon. 
3 dashes of Curac^oa. 

1 wine-glass of brandy. 

Fill the glass two-thirds full of shaved ice. Stir 
well and ornament the top with slices of lemon or 
lime. 

Gin Fix. 

(Use small bar-glass. ) 

Take 1 large tea-spoonful of powdered white sugar 
dissolved in a little water. 

2 dashes of Baspberry syrup. 
The juice of a quarter of a lemon. 

1 wine-glass of Holland gin. 

Fill up the glass two-thirds full of shaved ice, stir 
thoroughly, and ornament the top with berries in 
season. Old Tom gin may be used if preferred. 

Santa Cruz Fix. 

(Use small bar-glass.) 

Take 1 large tea-spoonful of powdered white sugar, 
dissolved in a little water. 

2 dashes of Curatjoa. 

The juice of a quarter of a lemon. 
1 wine-glass of Santa Cruz rum. 



CHAMPAGNE COBBLES. 



33 



Fill up the glass two-tliirds full of shaved ice, stir 
well, and ornament the top with half a slice of orange 
and small pieces of pineapple. 

Whiskey Fix. 

Take 1 large tea-spoonful of powdered white sugar, 
dissolved in a little water. 

The juice of half a lemon. 
1 wine-glass of Bourbon or rye whiskey. 
Fill up the glass about two-thirds full of shaved ice, 
stir well, and ornament the top of the glass as directed 
in the last recipe. 

Sherry Cobbler. 

(Use large bar-glass.) 

Take 1 table-spoonful of fine white sugar. 

1 slice of orange, cut up into quarters. 

2 small pieces of pineapple. 

Fill the glass nearly full of shaved ice, then fill it up 
with sherry wine. Shake up, ornament the top with 
berries in season, and serve with a straw. 

Champagne Cobbler, 

(Use bottle of wine to four large bar-glasses.) 

Take 1 tea-spoonful of sugar. 

I piece each of orange and lemon peel. 

Fill the tumbler one-third full with shaved ice, and 
fill balance with wine, ornament in a tasty manner with 
berries in season. Serve with straws. 



34 



"WHISKEY COBBLER. 



Catawba Cobbler. 

(Use large bar-glass.) 

Take 1 tea-spoonful of fine white sugar, dissolved in 
a little water. 

1 slice of orange cut into quarters. 

Fill the glass half full of shaved ice, then fill it up 
with Catawba wine. Ornament the top with berries 
in season, and serve with a straw. 

Hock Cobbler. 

(Use large bar-glass.) 

This drink is made the same way as the Catawba 
cobbler, using Hock wine instead of Catawba. 

Claret Cobbler. 

(Use large bar-glass.) 

This drink is made the same way as the Catawba 
cobbler, using Claret wine instead of Catawba. 

Santerne Cobbler. 

(Use large bar-glass.) 

The same as Catawba cobbler, using Santerne in- 
stead of Catawba. 



"Whiskey Cobbler. 

Take 1% wine-glass of whiskey. 

1 tea-spoonful of white sugar dissolved in a 
little water. 



35 



1 slice of orange cut into quarters. 

1 dash of Maraschino. 

Fill the tumbler with shaved ice, shake up thoroughly, 
ornament with berries, and serve with a straw. 

Saratoga Brace Up. 

(Use large bar-glass.) 

Take 1 table-spoonful of fine white sugar. 

2 dashes of Angostura bitters. 
4 dashes of lemon or lime juice. 
2 dashes of Absinthe. 

1 fresh egg. 

1 wine-glass of brandy. 

2 or 3 small lumps of ice. 

Shake up thoroughly, strain into another glass, and 
fill it up with Seltzer water. 

Knickerbocker. 

(Use small bar-glass.) 

Take one-half a lime or small lemon. 

3 tea-spoonfuls of raspberry syrup. 
1 wine-glass of Santa Cruz rum. 

3 dashes of Curafjoa. 

Squeeze out the juice of the lime or lemon into the 
glass, add the rind and the other materials. Fill the 
glass one-third full of fine ice, shake up well, and 
strain into a cocktail glass. 

If not sufficiently sweet, add a little more syrup. 



36 POUSSE L 7 AMOUR. 

Pousse r Amour. 

(Use a Sherry glass. ) 

Take % glass of Maraschino. 
Yolk of one egg. 

Sufficient vanilla cordial to surround the egg. 
1 table-spoonful of fine old brandy. 

First, pour in the Maraschino, then introduce the 
yolk with a spoon, without disturbing the Maraschino, 
next carefully surround the egg with vanilla cordial, 
and lastly put the brandy on top. 

In making a Pousse 
of any kind the 
greatest care should 
be observed to keep 
all the ingredients 
composing it sepa- 
rate. This may best 
be accomplished, by 
pouring the differ- 
ent materials from 
a sherry wine glass. 
The accompanying 
illustration w T ill 
give a tolerable idea 
of how this deli- 
cious French drink 
pousse i/amoub. should be prepared. 

It requires a steady hand and careful manipulation 
to succeed in making a perfect Pousse. 



VANILLA 

Ittff CORDIAL 
lip, _ 

/lir MARASCHINO 




FAIYKE'S POUSSE CAPE. 



37 



Santina's Pousse Cafe. 

(Use a small wine -glass.) 

Take % fine old Cognac brandy. 
y z Maraschino. 
y z Curacoa. 

Keep all the ingredients separate. (See concluding 
remarks in the preceding recipe.) 

The Pousse was invented by Santina, who formerly 
was the popular host of a celebrated Spanish Cafe, in 
New Orleans. 

Parisian Pousse Cafe. 

(Use small wine-glass.) 

Take % Curacoa. 

2 A Kirchwasser. 

% Chartreuse. 
Care should be observed to keep the ingredients 
from mixing together. See preceding recipe, 

Faivre's Pousse Cafe. 

(Use small bar-glass. ) 

Take % Parisian pousse cafe (as above). 
Yz Kirschwasser, 
yi Curacoa. 

Observe the directions given in the preceding recipe. 

This recipe is named after M. Faivre who at one 
time was the proprietor of a celebrated French Cafe 
in New York. 



38 



"WEST INDIA COTJPEKEE. 



Saratoga Pousse Cafe, 

(Use small wine-glass. ) 

Take % Cura9oa. 

Benedictine. 
K Raspberry syrup. 
% fine old brandy. 

1 tea- spoonful of vanilla cordial on top. 
In making this Pousse, the same precautions must 
be observed as directed in the preceding recipes. 



Brandy ScafFa. 

(Use small wine-glass.) 

Take % fine old brandy. 
Maraschino. 
2 dashes of Angostura bitters. 



Brandy Champerelle. 

(Use small wine-glass.) 

Take % fine old brandy. 

Y Curac^oa. 

Y Benedictine. 

3 dashes Angostura bitters. 



West India Couperee. 

(Use large soda-glass. ) 

Take \% pony-glass of brandy. 

1 pony-glass Maraschino or Curacjoa. 
Fill the glass one-third full of vanilla ice cream* 



GIN SOUS. 



a9 



Mix thoroughly, and fill the glass nearly full with plain 
soda. Grate a little nutmeg on top, and serve. 

"White Lion. 

(Use small bar-glass.) 

Take 1 tea-spoonful of pulverized white sugar. 

% a lime (squeeze out juice and put rind in 

glass). 

1 wine-glass Santa Cruz rum. 
1 tea-spoonful of Curacjoa. 
1 tea-spoonful of raspberry syrup. 
Fill the glass half-full of shaved ice, shake up well 
and strain into a cocktail glass. 

Santa Cruz Sour. 

(Us 3 small bar-glass.) 

Take 1 large tea-spoonful of white sugar dissolved 
in a little Seltzer or Apollinaris water. 
3 dashes of lemon juice. 
1 wine-glass of Santa Cruz rum. 
Fill the glass full of shaved ice, shake up and strain 
into a claret glass, ornament with orange and berries 
in season. 

Grin Sour. 

(Use small bar-glass.) 

Take 1 large tea-spoonful of white sugar dissolved in 
a little Seltzer or Apollinaris water. 



40 



JERSEY SOTJE. 



2 or 3 dashes of lemon juice. 

1 wine-glass of Holland or Old Tom gin. 
Fill the glass full of shaved ice, shake up, and strain 
into a claret glass. Dress the top with orange, or 
pineapple and berries. 

"Whiskey Sour. 

(Use small bar-glass.) 

Take 1 large tea-spoonful of powdered white sugar, 
dissolved in a little Seltzer or Apollinaris water. 
The juice of half a small lemon. 
1 wine-glass of Bourbon or rye whiskey. 
Fill the glass full of shaved ice, shake up and strain 
into a claret glass. Ornament with berries. 

Brandy Sour, 

(Use small bar-glass.) 

Take 1 large tea-spoonful of powdered white sugar, 
dissolved in a little Apollinaris or Seltzer water. 
The juice of half a lemon. 
1 dash of Cura9oa. 
1 wine-glass of brandy. 
Fill the glass with shaved ice, shake, and strain into 
a claret glass. Ornament with orange and berries. 

Jersey Sour. 

(Use small bar-glass. ) 

Take 1 large tea-spoonful of powdered white sugar 
dissolved in a little water. 



COLD BEAXDT TODDY, 



41 



2 or 3 dashes of lemon juice. 
1 wine-glass of apple jack. 

Fill the glass with shaved ice, shake up, and strain 
into a claret glass. Ornament with berries. 

Egg Sour. 

(Use small bar-glass.) 

Take 1 tea-spoonful of powdered white sugar. 

3 dashes of lemon juice. 
1 pony of Cura9oa» 

1 pony of brandy. 

1 egg. 

2 or 3 small lumps of ice. 

Shake up well, and remove the ice before serving. 

Apple Toddy. 

(Use medium bar- glass, hot.) 

Take 1 large tea-spoonful of fine white sugar dis- 
solved in a little boiling hot water. 

1 wine-glass of cider brandy (apple jack). 
% of a baked apple. 
Eill the glass two-thirds full of boiling water, stir 
up, and grate a little nutmeg on top. Serve with a ' 
spoon. 

Cold Brandy Toddy. 

I (Use small bar-glass.) 

Take 1 tea-spoonful of fine white sugar. 
% wine-glass of water. 

J 



43 HOT GIN TODDY. 

1 wine-glass of brandy. 
1 lump of ice. 
Dissolve the sugar in the water, add the brandy and 
ice, and stir with a spoon. 

Hot Brandy Toddy. 

(Use small bar-glass, hot. ) 

Take 1 tea-spoonful of fine white sugar. 
1 wine-glass of brandy. 

Dissolve the sugar in a little boiling water, add the 
brandy, and pour boiling water into the glass until it 
is two-thirds full, Grate a little nutmeg on top. 

Cold Gin Toddy. 

(Use small bar-glass. ) 

Take 1 tea-spoonful of powdered white sugar. 

% wine-glass of water. 

1 wine-glass of gin. 

1 lump of ice. 
Dissolve the sugar in the water, add the brandy and 
ice, and stir with a spoon. 

Hot G-in Toddy. 

(Use small bar-glass, hot.) 

Take 1 tea-spoonful of powdered white sugar. 

1 wine-glass of Holland, or Old Tom gin (as 
preferred). 

Dissolve the sugar in boiling water, add the gin, 
and pour boiling water into the glass until it is two- 
thirds full 



EGG tfOGG. 



43 



Cold Whiskey Toddy. 

(Use small bar-glass.) 

Take 1 tea-spoonful of fine white sugar. 

1 wine-glass of Bourbon, or rye whiskey. 
1 lump of ice. 
Dissolve the sugar in the water, add the whiskey 
and ice, and stir with a spoon. 

To make Hot Whiskey Toddy, dissolve the sugar in 
boiling water, omit the ice, and pour boiling water into 
the glass, until it is two-thirds full. 

Cold Irish Whiskey Toddy, 

(Use small bar-glass.) 

Take 1 tea-spoonful of fine white sugar. 

1 wine-glass of Kinahan's L. L. or Jamieson's 
whiskey. 

2 wine-glasses of water. 
1 lump of ice. 

Dissolve the sugar in the water, add the whiskey 
and ice, and stir with a spoon. This is a delicious 
drink if made with either of the above brands of 
whiskey, preferably the first 

Egg Nogg. 

(Use large bar-glass.) 

Take 1 large tea-spoonful of powdered white sugar. 
1 fresh egg. 
% wine-glass of brandy. 
% wine-glass of Santa Cruz rum. 
A little shaved ice. 



44 



EGG NOGG FOE, A PAETY. 



Fill the glass with rich milk and shake up the ingre- 
dients until they are thoroughly mixed. Pour the mix- 
ture into a goblet excluding the ice, and grate a little 
nutmeg on top. This may be made by using a wine- 
glass of either of the above liquors, instead of both 
combined. 

Every well ordered bar should have a tin egg-nogg 
" shaker/' which is a great aid in mixing this beverage. 

Hot Egg Nogg. 

(Use large bar-glass.) 

This drink is very popular in California, and is made 
in precisely the same manner as the cold egg nogg 
above, except that you must use boiling water instead 
of ice. 

Egg Nogg for a Party, 

(Three-and-a-half gallons.) 

Take 20 fresh eggs. 

2% quarts fine old brandy. 

1 pint of Santa Cruz rum. 
2% gallons of rich milk. 

2 pounds of white sugar. 

Separate the whites of the eggs from the yolks, beat 
each separately with an egg-beater until the yolks are 
well cut up, and the whites assume a light fleecy ap- 
pearance. Mix all the ingredients (except the milk 
and the whites of the eggs) in a large punch bowl. 
Then pour in the milk gradually, continually stirring, 
in order to prevent the milk from curdling with the 
eggs. Grate sufficient nutmeg on the mixture, and 



BALTIMORE EGG- otfOGG. 



45 



lastly, let the whites float on top, and ornament with 
colored sugars. Cool in a tub of ice, and serve. 

Sherry Egg Nogg. 

(Use large bar-glass. ) 

Take 1% tea-spoonful of fine white sugar, 

1 fresh egg. 

2 or 3 small lumps of ice. 

2 wine-glasses of Sherry wine. 
Fill the glass with rich milk, shake up until the egg 
is thoroughly mixed with the other ingredients. Strain 
the mixture into a large goblet, excluding the ice, and 
grate a little nutmeg on top. 

General Harrison's Egg Nogg. 

(Use large bar-glass.) 

Take 1% tea-spoonful of sugar. 

1 fresh egg. 

2 or 3 small lumps of ice. 

Fill the tumbler with cider, and shake well. 

This is a delicious drink, and was very popular on 
the Mississippi river in old times. It is said to have 
been General Harrison's favorite beverage. 

Baltimore Egg Nogg. 

(For a party of ten.) 

Take % pint of brandy (or J amaica Rum). 
2 wine-glasses of Madeira wine. 



46 



WHISKEY FIZ, 



6 pints rich milk. 
10 eggs. 

10 tea-spoonfuls powdered sugar. 
% nutmeg, grated. 
Beat the yolks of the eggs and the sugar together to 
a cream ; add the nutmeg, well mixed in ; then add 
the brandy (or rum) and the wine. Have the whites 
of the eggs ready beaten to a stiff froth, and beat 
them into the mixture ; then stir in the milk gradually 
beating up the mixture all the while. Place the bowl 
in a vessel containing ice, as directed on page 15. 

Santa Cruz Fiz. 

(Use medium bar- glass.) 

Take 1 tea-spoonful of fine white sugar. 

3 dashes of lemon juice. 

1 small lump of ice. 

1 wine-glass of Santa Cruz rum. 
Fill up the glass with Seltzer water from a syphon, 
or with Apollinaris water, stir thoroughly and serve. 

Whiskey Fiz. 

(Use medium bar-glass. ) 

Take 1 tea-spoonful of fine white sugar. 
3 dashes of lemon juice. 
1 small lump of ice. 

1 wine-glass of Bourbon or rye whiskey. 
Fill up the glass with Seltzer or Apollinaris water, 
Btir thoroughly and serve. 



SILVEE nz. 



47 



Brandy Fiz. 

(Use medium bar-glass.) 

Take 1 tea-spoonful of powdered white sugar. 

3 dashes of lemon juice. 

1 wine-glass of brandy. 

1 small lump of ice. 
Fill up the glass with Apollinaris or Seltzer water, 
stir thoroughly and serve. 

Gin Fiz. 

(Use medium bar-glass.) 

Take 1 tea-spoonful of powdered white sugar. 
3 dashes of lemon juice. 
1 wine-glass of Holland gin. 
1 small piece of ice. 
Fill up the glass with Apollinaris or Seltzer water, 
stir thoroughly and serve. 

Silver Fiz. 

(Use large bar-glass.) 

Take 1 table-spoonful of pulverized white sugar. 
3 dashes of lemon or lime juice. 
The white of one egg. 

1 wine-glass of Old Tom gin. 

2 or 3 small lumps of ice. 

Shake up thoroughly, strain into a medium bar-glass, 
and fill it up with Seltzer water. . 



r 



43 



HOT BRANDY SLItfG. 



G-olden Fiz. 

(Use large bar-glass. ) 

Take 1 table-spoonful of fine white sugar. 
3 dashes of lemon or lime juice. 
The yolk of one egg. 

1 wine-glass of Old Tom gin. 

2 or 3 small lumps of ice. 

Shake up thoroughly, strain into a medium bar- 
glass, and fill it up with Seltzer water. 

Brandy Sling. 

(Use small bar-glass.) 

Take 1 small tea-spoonful of powdered white sugar. 
1 wine-glass of water. 
1 small lump of ice. 
1 wine-glass of brandy. 
Dissolve the sugar in the water, add the brandy, and 
ice, stir well with a spoon. Grate a little nutmeg on 
top, and serve. 

Hot Brandy Sling. 

(Use medium bar-glass, hot.) 

Take 1 small tea-spoonful of powdered sugar. 
1 wine-glass full of brandy. 

Dissolve the sugar in a little boiling water, add the 
brandy, and fill the glass two-thirds full of boiling 
water. Grate a little nutmeg on top and serve. 



"WHISKEY SLLN"Gr. 



49 



Gin Sling. 



(Use small bar-glass.) 



Take 1 small tea-spoonful of fine white sugar. 
1 wine-glass of water. 
1 wine-glass of brandy. 
1 small lump of ice. § 
Dissolve the sugar in the water, add the brandy 
and ice, stir thoroughly with a spoon. Grate a little 
nutmeg on top and serve. 



Take 1 small tea-spoonful of powdered white sugar. 
1 wine-glass of Holland gin. 

Dissolve the sugar in a little boiling water, add the 
gin, fill the glass two-thirds full of boiling water. 
Grate a little nutmeg on top, and serve. 



Take 1 small tea-spoonful of powdered white sugar. 
1 wine-glass of water. 
1 wine-glass of Bourbon or rye whiskey. 
Dissolve the sugar in the water, add the whiskey 
and ice, stir thoroughly with a spoon. Grate a little 
nutmeg on top, and serve. 



Hot Gin Sling. 



(Use medium bar-glass, hot.) 



Whiskey Sling. 



(Use small bar-glass. ) 




50 



HOT BUM, 



Hot "Whiskey Sling. 

(Use medium bar- glass, hot.) 

Takq 1 small tea-spoonful of powdered sugar. 
1 wine-glass of Bourbon or rye whiskey. 

Dissolve the sugar in a little hot water, add the 
whiskey, and fill the glass two-thirds full of boiling 
wat&r. Grate a little nutmeg on top, and serve. 

Hot Spiced Rum. 

(Use medium bar-glass, hot.) 

Take 1 small tea-spoonful of pov^dered white sugar. 

1 wine-glass of Jamaica rum. 

1 tea-spoonful of spices, (allspice and cloves 
not ground). 

1 piece of sweet butter, as large as half a chest- 
nut. 

Dissolve the sugar in a little boiling water, add the 
rum, spices and butter, and fill the glass two-thirds 
full of boiling water. 

Hot Rum. 

(Use medium bar-glass, hot.) 

Take 1 small tea-spoonful of powdered sugar. 
1 wine-glass Jamaica rum. 
1 piece of sweet butter, as large as half a chest- 
nut. 

Dissolve the sugar in a little boiling water, add the 
rum and butter, fill the glass two-thirds full of boiling 
water, stir, grate a little nutmeg on top, and serve. 



TOM A3STD JEItRY. 

Bine Blazer. 



51 



(Use two silver-plated mugs.) 

Take 1 small tea-spoonful of powdered white sugar 
dissolved in 1 wine-glass of boiling water. 
1 wine-glass of Scotch whiskey. 

Put the whiskey and the boiling water in one mug, 
ignite the liquid with fire, and while blazing mix both 
ingredients by pouring them four or five times from 
one mug to the other. If well done this will have the 
appearance of a continued stream of liquid fire. 

Serve in a small bar-glass with a piece of twisted 
lemon peel. 

The novice in mixing this beverage should be care- 
ful not to scald himself. To become proficient in 
throwing the liquid from one mug to the other, it will 
be necessary to practise for some time with cold water. 

Tom and Jerry. 

(Use punch-bowl for the mixture.) 

Take 12 fresh eggs. 

small bar-glass of Jamaica rum. 
\% tea-spoonful of ground cinnamon. 
% tea-spoonful of ground cloves. 
% tea-spoonful of ground allspice. 
Sufficient fine white sugar. 
Beat the whites of the eggs to a stiff froth, and the 
yolks until they are thin as water, then mix together 
and add the spice and rum, stir up thoroughly, and 
thicken with sugar until the mixture attains the con- 
sistence of a light batter. 



52 



HOT "WHISKEY SKIN. 



A larger or smaller quantity of this mixture may be 
made by increasing or diminishing the proportions of 
the ingredients given in the above recipe. 

N. B. — A tea-spoonful of cream of tartar, or about 
as much carbonate of soda as you can get on a dime, 
will prevent the sugar from settling to the bottom of 
the mixture. 

How to Serve Tom and Jerry. 

(Use small bar-glass. ) 

Take 1 table-spoonful of the above mixture. 
1 wine-glass of brandy. 

Fill the glass with boiling water, grate a little nut- 
meg on top, and serve with a spoon. 

Adepts at the bar, in serving Tom and Jerry some- 
times employ the following mixture :— one-half brandy, 
one-quarter Jamaica rum, one-quarter Santa Cruz rum. 
For convenience, these proportions are mixed and 
kept in a bottle, and a wine-glassful is used to each 
tumbler of Tom and Jerry, instead of brandy plain, 

Copenhagen. 
This is only another name for Tom and Jerry. 

Scotch "Whiskey Skin. 

(Use small bar-glass.) 

Take 1 lump of white sugar. 

1 small wine-glass of Glenlivet, or Islay whiskey 
1 small piece of lemon-rind. 



I 



TOM COLLINS WHISKEY. 



53 



First rinse the glass with hot water, put in the sugar, 
fill the glass half-full of boiling water, add the whiskey 
and stir. Serve with a spoon. 

Irish Whiskey Skin. 

(Use small bar-glass.) 

Take 1 lump of white sugar. 

1 small wine-glass of Irish whiskey. 

1 small piece of lemon-peel. 
Proceed as directed for Scotch Whiskey Skin. 



Columbia Skin. 

(Use small bar-glass.) 

This is a Boston drink, and is made the same as a 
Whiskey Skin. 

Tom Collins Whiskey. 

(Use small bar-glass. ) 

Take 5 or 6 dashes of gum syrup. 
Juice of a small lemon. 

1 large wine-glass of whiskey. 

2 or 3 lumps of ice. 

Shake up well and strain into a large bar-glass. 
Fill up the glass with plain soda water and imbibe 
while it is lively. 



54 HOT WHISKEY FLIP. 

Tom Collins Brandy. 

(Use large bar-glass. ) 

The same as Tom Collins Whiskey, substituting 
brandy for whiskey. 

Tom Collins G-in. 

(Use large bar-glass.) 

The same as Tom Collins Whiskey, substituting gin 
for whiskey. 

Hot Brandy Flip. 

(Use large bar-glass, heated.) 

Take 1 tea-spoonful of sugar. 
1 wine-glass of brandy. 
Yolk of one egg. 
Dissolve the sugar in a little hot water, add the 
brandy and egg, shake up thoroughly, pour into a 
medium bar-glass, and fill it one-half full of boiling 
water. Grate a little nutmeg on top, and serve. 

Hot Rum Flip. 

(Use large bar-glass, heated.) 

Same as Brandy Flip, substituting Jamaica rum in- 
stead of brandy. 

Hot "Whiskey Flip. 

Same as Brandy Flip, using whiskey instead of 
brandy. 



COLD RUM FLIP, 



55 



Hot Gin Flip. 

(Use large bar-glass, heated-.) 

Same as Brandy Flip, substituting Holland gin in- 
stead of brandy. 

Cold Brandy Flip. 

(Use large bar-glass. ) 

Take 1 tea-spoonful powdered sugar. 
1 wine-glass of brandy. 
yi wine-glass of water. 

1 fresh egg. 

2 lumps of ice. 

Dissolve the sugar in the water, add the brandy, 
egg, and ice, shake up thoroughly, strain into a small 
bar-glass. Serve with a little nutmeg on top. 

Cold Rum Flip. 

(Use large bar-glass.) 

Take 1 teaspoonful of powdered sugar, dissolved in 
a little water. 

1 wine-glass of Jamaica rum. 

1 fresh egg. 

2 or 3 lumps of ice. 

Shake up thoroughly, strain in a medium glass, and 
grate a little nutmeg on top. 



56 MULLED WINE, WITH EGGS. 

Cold Gin Flip. 

(Use large bar-glass.) 

Same as Cold Bum Flip, substituting Holland gin 
instead of Jamaica rum. 

Cold Whiskey Flip. 

(Use large bar-glass.) 

Same as Eum Flip, substituting Bourbon or rye 
whiskey instead of Jamaica rum. 

Port "Wine Flip. 

(Use large bar-glass.) 

Take 1 small tea-spoonful of powdered white sugar. 

1 large wine-glass of port wine. 

1 fresh egg. 

2 or 3 small lumps of ice. 

Break the egg into «the glass, add the sugar, and 
lastly the wine and ice. Shake up thoroughly and 
strain into a medium sized goblet. 

Sherry Wine Flip. 

(Use large bar- glass.) 

This is made precisely as the Port Wine Flip, sub- 
stituting Sherry wine, instead of Port. 

Mulled Wine, with Eggs. 

(Use punch bowl.) 

Take 9 fresh eggs. 

4 table-spoonfuls of powdered white sugar. 



MULLED TOE, 



57 



1 quart either of port, Claret or red Burgundy 

wine. 

Grated nutmeg to taste. 

1 pint of water. 

Beat up the whites and the yolks of the eggs sep- 
arately, the sugar with the yolks. Pour into a delicately 
clean skillet the wine and half a pint of water, set this 
on the fire. Mix the Yfhites and yolks of the eggs in 
the bowl with the balance of the water and beat them 
together thoroughly. "When the wine boils pour it on 
the mixture in the bowl, add the nutmeg, and stir it 
rapidly. 

Be careful not to pour the mixture into the ivine, or 
the eggs will curdle. 

Some persons may prefer more sugar, and the addi- 
tion of a little allspice, but that is a matter of taste. 

Mulled Cider. 

Cider may be mulled in precisely the same manner as 
recommended in the preceding recipe, omitting the 
water, and using twice the quantity of cider for the 
same number of eggs. 

Mulled Wine, 

(Use a punch bowl.) 

Take 2}4 pints of good Sherry wine. 

2 pints hot water, 
pound of sugar, 

Whites of 12 eggs. 



58 



MULLED WIXE WITHOUT EGGS. 



Dissolve the sugar in the water, add the wine, and 
let the mixture come nearly to the boil. Meantime 
beat up the whites of the eggs to a froth, pour them 
into the hot mixture, stirring rapidly, and add a little 
nutmeg. 

The vessel in which the wine is boiled must be 
thoroughly clean. 

Mulled Wine without Eggs. 

(General rule for making.) 

To every pint of wine allow : 

1 small tumblerful of water. 
Sugar and spice to taste. 

In making preparations like the above, it is very 
difficult to give the exact proportions of ingredients 
like sugar and spice, as what quantity might suit one 
person would be to another quite distasteful. 

Boil the spice in the water until the flavor is ex- 
tracted, then add the wine and sugar, and bring the 
whole to the boiling point, then serve with strips of 
crisp, dry toast, or with biscuits. 

The spices usually used for mulled wine are cloves, 
grated nutmeg, and cinnamon. 

Any kind of wine may be mulled, but Port or Claret 
are those usually selected for the purpose ; and the 
latter requires a large proportion of sugar. 

The vessel that the wine is boiled in must be deli- 
cately clean. 



SHEEEY SAXGAXEE. 



59 



Quince Liqueur. 

(One-and-a-half gallons.) 

Take 2 quarts of quince juice. 

4 quarts of Cognac brandy. 

2% pounds of white sugar. 
12 ounces of bitter almonds, bruised. 

1 pound of coriander-seeds. - 
36 cloves. 

Grate a sufficient number of quinces to make two 
quarts of juice, and squeeze them through a jelly-bag. 
Mix the ingredients all together, and put them into a 
demijohn, and shake well every day for ten days. 
Then strain the liquid through a jelly-bag till it is per- 
fectly clear, and bottle for use. This is a delightful 
liqueur, and can be relied upon, as it is from a recipe 
in the possession of a lady who is famous for concoct- 
ing delicious potations. 

Port Wine Sangaree. 

(Use medium bar-glass.) 

Take 1 claret-glass of Port- wine. 

% tea-spoonful of powdered white sugar. 
2 or 3 small lumps of ice. 
Shake up well, strain into a small bar-glass, and 
serve with a little grated nutmeg on top. 

Sherry Sangaree. 

(Use medium bar-glass. ) 

Take 1 claret s i a ss of Sherry wine. 

% tea-spoonful of fine white sugar. 
2 or 3 small lumps of ice. 



60 



POBTEB SANGAREE. 



Shake up well, strain into a small bar-glass, serve 
with a little grated nutmeg. 

Brandy Sangaree. 

(Use medium bar-glass. ) 

Take % teaspoonful of fine white sugar dissolved in 
a little water. 

1 wine-glass of brandy. 

Fill the glass one-third full of shaved ice, shake up 
well, strain into a small glass and dash a little Port 
wine on top. Serve with a little grated nutmeg. 

Gin Sangaree. 

(Use medium bar-glass. ) 

This is made the same as Brandy Sangaree, substi- 
tuting Holland gin instead of brandy. 

Ale Sangaree. 

(Use large bar-glass.) 

Take 1 tea-spoonful of fine white sugar dissolved in 
a wine-glassful of water. 

Fill up the glass with ale, stir, and grate a little nut- 
meg on top. 

Porter Sangaree. 

(Use large bar-glass.) 

Take 1 tea-spoonful of fine white sugar dissolved in 
a wine-glassful of water. 



POET "WTNE L T EGTJS. 



61 



Fill up the glass with porter, and stir. Serve with, 
a little grated nutmeg on top. 

Porteree. 

(Use large bar-glass.) 
This is the same as the Porter Sangaree. 

Port Wine Negus. 

(Use small bar-glass.) 

Take 1 wine-glass of Port wine. 

1 tea-spoonful of sugar. 
Fill tumbler one-third full with hot water, and grate 
a little nutmeg on top before serving. 

Port "Wine Negus. 

(General rule for preparing a quantity.) 

To every pint of Port wine allow: 
1 quart of boiling water. 

of a pound of loaf-sugar. 
1 lemon. 

Grated nutmeg to taste. 

Put the wine into a jug, rub some lumps of sugar 
(equal to one-quarter of a pound) on the lemon rind 
until all the yellow part of the skin is absorbed, then 
squeeze the juice and strain it. Add the sugar and 
lemon-juice to the Port wine, with the grated nutmeg; 
pour over it the boiling water, cover the jug, and when 
the beverage has cooled a little, it will be fit for use. 



62 



CUEEA^T SHRUB. 



Negus may also be made of Sherry, or any other 
sweet wine, but it is more usually made of Port. 

This is an English beverage and derives its name 
from Colonel Negus, who is said to have invented it. 

Soda Negus. 

(About one quart.) 

Take 1 pint of Port wine. 

8 lumps of white loaf sugar. 
6 cloves. 

Grated nutmeg sufficient to fill a small tea- 
spoon. 

Put the above ingredients into a thoroughly clean 
sauce pan, warm and stir them well, but do not suffer 
the mixture to boil. Pour it into a pitcher or bowl, 
and upon the warm wine decant a bottle of plain 
soda-water. 

This makes a delicious effervescing drink. 

Currant Shrub, 

(General rule for preparing.) 

Take 1 quart of strained currant juice. 
\% pounds of loaf sugar. 

Boil it gently eight or ten minutes, skimming it well : 
take it off, and when lukewarm, add half a gill of 
brandy to every pint of shrub. Bottle tight. 

A little shrub mixed with ice water makes a delicious 
drink. 

Shrub may be made of cherry or raspberry juice by 
this method, but the quantity of sugar must be re- 
duced. 



BUM SHSTJB. 



63 



Raspberry Shrub. 

(To make one gallon.) 

Take 1 quart of vinegar. 

3 quarts of ripe raspberries. 

After standing a day, strain it, adding to each pint a 
pound of sugar, and skim it clear, 'while boiling about 
half an hour. Put a wine-glass of brandy to each pint 
of the shrub, when cool. 

Two spoonfuls of this mixed with a tumbler of 
water, is an excellent drink in warm w T eather and in 
fevers. 

Brandy Shrub. 

(To make three quarts.) 

Take 2 quarts of brandy. 

1 quart of .Sherry. 

2 pounds of loaf-sugar dissolved in sufficient 

water. 

5 lemons. 

Peel the rinds of two of the lemons, add the juice of 
all five, and mix with the brandy. Cover it close for 
three days ; "then add the Sherry and sugar, strain 
through a jelly-bag and bottle. 

Rum Shrub, 

(To make nearly four gallons.) 

Take 3 gallons of best Jamaica rum, 
1 quart of orange juice, 



64 



ENGLISH BISHOP. 



1 pint of lemon juice. 

6 pounds of pov/dered sugar dissolved in suf- 
ficient water. 

3 pints of fresh milk. 
Mix together all but the milk, and let them remain 
closely covered over night. Next day boil the milk ; 
and when cold, add it to the mixture. Filter through 
a flannel bag lined with blotting paper, and bottle, 
corking immediately. 

Bishop. 

(Use large soda-glass.) 

Take 1 tea-spoonful of powdered white sugar dis- 
solved in 1 wine-glass of water. 

2 thin slices of lemon. 

2 dashes of Jamaica rum. 
2 or 3 small lumps of ice. 
Fill the glass with claret or red Burgundy, shake 
up well, and remove the ice before serving. 

English Bishop. 

(To make one quart.) 

Take 1 quart of Port wine. 

1 orange, (stuck pretty well with cloves, the 
quantity being a matter of taste). 

Eoast the orange before a fire, and when sufficiently 
brown, cut it in quarters, and pour over it a quart of 
Port wine, (previously made hot) add sugar to taste, 
and let the mixture simmer over the fire for half an 
hour. 



BBASTDY AND BUM PUNCH. 



65 



Brandy Punch. 

(Use large bar-glass. ) 

Take 1 tea-spoonful of powdered white sugar dis- 
solved in a little water. * 

1 tea-spoonful of raspberry syrup. 

1 wine-glass of brandy. 

K wine-glass of Jamaica rum. 
Juice of half a lemon. 

2 slices of orange. 

1 piece of pineapple. 
Fill the tumbler with shaved ice, shake up thor- 
oughly, and dress the top with berries in season. 
Serve with a straw. 

Brandy and Rum Punch. 

(Use large bar-glass.) 

Take 1 table-spoonful of powdered white sugar, dis- 
solved in a little water. 

1 wine-glass of Santa Cruz rum. 

% wine-glass of brandy. 

Juice of half a small lemon. 

1 slice of orange (cut in quarters). 

1 piece of pineapple. 
Fill the tumbler with shaved ice, shake well, and 
dress the top with sliced lime and berries in season. 
Serve with a straw. 



*The sugar is first dissolved in a little water, because it does not readily 
dissolve in spirits. 



66 



gAKTA CETJZ BUM PUNCH, 



Gin Punch. 

(Use large bar-glass. ) 

Take 1 table-Bpoonful of raspberry syrup. 

1 table-spoonful of powdered white sugar, dis- 
solved in a little seltzer water. 

lj/2 wine-glass of Holland gin. 

Juice of half a small lemon. 

1 slice of orange (cut in quarters). 

1 piece of pineapple. 

1 or 2 dashes of Maraschino. 
Fill the tumbler with shaved ice, shake well, and 
dress the top with sliced lime and berries in season. 

Medford Rum Punch. 

(Use large bar-glass.) 

Take 1 table-spoonful of powdered white sugar dis- 
solved in a little water. 

\% glass of Medford rum. 

1 pony-glass of Jamaica rum. 

2 or 3 dashes of lemon juice. 

1 slice of orange (cut in quarters). 
Fill the tumbler with ice, shake well, and dress the 
top with sliced lime and berries in season. Serve 
with a straw. 

Santa Cruz Rum Punch. 

(Use large bar-glass). 

Take 1 table-spoonful of powdered white sugar, dis- 
solved in a little water. 



EOT SCOTCH WHISKEY PTHSTCH. 



67 



1 wine-glass of Santa Cruz rum. 
% wine-glass of Jamaica rum. 

2 or 3 dashes of lemon juice. 

1 slice of orange (cut in quarters). 

Fill the tumber with shaved ice, shake well, and 
dress the top with sliced lime and berries in season. 
Serve with a straw. 

Hot Irish Whiskey Punch. 

(Use medium bar-glass.) 

Take 1 wine-glass Kinahan's or Jamieson's Irish 
whiskey. 

2 wine-glasses of boiling water. 
2 lumps of loaf-sugar. 

^Dissolve the sugar well with one wine-glass of the 
water, then pour in the whiskey, add the balance of 
the water, and put in a small piece of lemon rind, or 
a thin slice of lemon. Before using the glass, rinse it 
in hot water. 

Hot Scotch "Whiskey Punch. 

(Use medium bar-glass. ) 

Take 1 wine-glass of Glenlivet or Islay whiskey. 
2 wine-glasses of boiling water. 
Sugar to taste. (About two lumps of loaf- 
sugar.) 

*Sugar does not readily dissolve in spirits ; it is necessary, therefore, in 
making hot toddy or punch to put in the water before the spirits, or at 
least sufficient of the water to entirely dissolve the sugar, taking care to 
warm the glass before pouring boiling water into it. 

The best Hot Whiskey Punch is made with pulverized rock-candy. 
This is preferable to sugar, for any hot drink made of whiskey or brandy. 



68 



ARRACK PUNCH. 



Dissolve the sugar with one wine-glass of the 
water* then pour in the whiskey, add the balance of 
the water, and put in a small piece of lemon rind or 
a thin slice of lemon. Before using the glass rinse it 
in hot water. 

Cold Whiskey Punch.* 

(Use large bar-glass.) 

Take 1 table-spoonful of powdered white sugar dis- 
solved in a little water. 

Juice of half a small lemon. 
1% wine-glasses of Irish or Scotch whiskey. 
Fill the glass with shaved ice, shake well, and dress 
the top with two thin slices of lemon, and berries in 
season. Serve with a straw. 

Arrack Punch. 

(Use medium bar-glass.) 

Take 1 table-spoonful of powdered white sugar dis- 
solved in a little water. 

Juice of half a small lemon. 
1 pony-glass of Batavia arrack. 
1 wine-glass of Jamaica rum. , 
1 piece of pineapple. 
Fill the glass with shaved ice, shake well, and dress 
the top with berries in season. Serve with a straw. 

*When this "beverage is made for a number of persons to be used at 
table, it ought alway s to be made with boiling water, and allowed to concoct 
and cool for a day or two before it is put on the table. In this way, the 
materials get more intensely amalgamated than cold water and cold whiskey 
ever get. 



EGG MILK PTJ^CH. 



69 



Milk Punch. 

(Use large bar-glass. ) 

Take 1 tea-spopnful of fine white sugar. 
1 wine-glass of brandy. 
yi wine-glass of Santa Cruz rum. 
Small lump of ice. 
Fill with milk, shake the ingredients well together, 
strain into a large glass, and grate a little nutmeg on 
top. 

Hot Milk Punch. 

(Use large bar-glass.) 

This punch is made the same as the above, with the 
exception that hot milk is used, and no ice. 

Manhattan Milk Punch. 

Same as the foregoing cold Milk Punch, with the 
addition of five drops of Aromatic tincture. (See 
Index "Aromatic Tincture".) 

Egg Milk Punch. 

(Use large bar-glass.) 

Take 1 tea-spoonful of fine white sugar. 
1 wine-glass of brandy. 
% wine-glass of Santa Cruz ram. 
1 egg. 

Small lump of ice. 
Fill the glass with pure fresh milk, shake the ingre- 
dients well together, and strain into a large glass. 



70 



SAUTEENE PTHtfCH, 



El Dorado Punch. 

(Use large bar-glass.) 

Take 1 pony of brandy. 

% pony of Jamaica rum. 
% pony of Bourbon. 

1 table-spoonful of powdered sugar dissolved 
in a little water. 

A slice of lemon. 
Fill the tumbler with fine ice, shake well and orna- 
ment with berries or small pieces of orange. Serve 
with a straw. 

Claret Punch. 

(Use large bar-glass.) 

Take 1 tea-spoonful of fine sugar. 
1 slice of lemon. 

1 slice of orange (cut in quarters). 
Fill the tumbler two-thirds full of shaved ice, then 
pour in the claret until the glass is full, shake well, 
and ornament with berries in season. Serve with a 
straw. 

To make a quantity of claret punch, see Index, 
" Imperial Punch. " 

Sauterne Punch. 

(Use large bar-glass. ) 

Take 1 tea-spoonful of fine white sugar. 
1 slice of lemon. 
1 slice of orange. 
1 piece of pineapple. 



ORGEAT PUXCH. 



71 



Fill the tumbler two-thirds full with shaved ice, then 
pour in the Sauterne until the glass is full, shake well, 
and dress with berries in season. 

Vanilla Punch. 

(Use large bar-glass.) 

Take 1 table-spoonful of sugar. 
1 wine-glass of brandy. 
The juice of quarter of a lemon. 
Fill the tumbler with shaved ice, shake well, orna- 
ment with one or two slices of lemon, and flavor with 
a few drops of vanilla extract. 

This is a delicious drink, and should be imbibed 
through a glass tube or straw. 

Sherry Flinch, 

(Use large bar-glass.) 

Take 2 wine-glasses of sherry. 

1 tea-spoonful of sugar. 

1 slice of orange. 

1 slice of lemon. 
Fill tumbler with shaved ice, shake well, and orna- 
ment with berries in season. Serve with a straw. 

Orgeat Punch, 

(Use large bar-glass.) 

Take 1)4 table-spoonful of orgeat syrup. 
1)4 wine-glass of brandy. 
Juice of half a lemon. 



72 



EOMAN PUNCH. 



Fill tlie tumbler with shaved ice, shake well, orna- 
ment with berries in season, and dash Port wine on 
top. Serve with a straw. 

Curacoa Punch. 

(Use large bar-glass.) 

Take 1 table-spoonful of powdered white sugar, dis- 
solved in a little water. 

1 wine-glass of brandy. 
yi wine-glass of Jamaica rum. 
% pony-glass of Curacjoa. 
The juice of half a lemon. 
Fill the tumbler with shaved ice, shake well, and 
ornament with fruits of the season. Serve with a 
straw. 

Roman Punch. 

(Use large bar-glass.) 

Take 1 table-spoonful of powdered white sugar, dis- 
solved in a little water. 

1 table-spoonful of raspberry syrup. 

1 tea- spoonful of Curac^oa. 

1 wine-glass of Jamaica rum. 

% wine-glass of brandy. 

The juice of half a lemon. 
Fill with shaved ice, shake well, dash with Port wine, 
and ornament with fruits in season. Serve with a 
straw. 



SIXTY-NISTTH REGIMENT PUXCH. 



73 



St. Charles' Punch. 

(Use large bar-glass. ) 

Take 1 tea-spoonful of powdered ■white sugar, dis- 
solved in a little water. 

1 wine-glass of Port wine. 
1 pony-glass of brandy. 
The juice of quarter of a lemon. 
Fill the tumbler with shaved ice, shake well, orna- 
ment with fruits in season, and serve with a straw. 

Seventh Regiment National G-uard Punch. 

(Use large bar-glass.) 

Take 1 tea-spoonful of powdered white sugar, dis- 
solved in a little water. 

The juice of a quarter of a lemon. 

1 wine-glass of brandy. 

1 wine-glass of Sherry wine. 

Flavor with raspberry syrup. 
Fill the glass with shaved ice. Shake and mix thor- 
oughly, then ornament with pieces of orange, pineapple, 
and berries in season, and dash with Jamaica rum, 
Serve with a straw. 

Sixty-Ninth Regiment Punch. 

(In earthen mug.) 

Take Vz wine-glass of Irish whiskey. 
yi wine-glass of Scotch whiskey. 

1 tea-spoonful of sugar. 

A small piece of lemon-rind. 

2 wine-glasses of boiling hot water. 



74 



MARASCHINO PUNCH. 



Dissolve the sugar in a wine-glass of boiling hot 
water, then add the whiskey, and lastly the balance of 
the hot water. 

Punch G-rassot. 

(The following recipe was given by M. G-rassot, the eminent French cus- 
todian of the Palais Royal, to Mr. Howard Paul, the celebrated " Enter- 
tainer," when performing in Paris.) 

(Use a large goblet. ) 

Take 1 wine-glass of brandy. 

1 tea-spoonful of Cura9oa. 

1 drop of acetic acid. 

2 tea-spoonfuls of simple syrup. 

1 tea-spoonful of strawberry syrup. 

>^ of a pint of water. 

Half a small lemon, sliced. 
Mix, serve up with ice, in large goblet, and, if pos- 
sible, garnish the top with a slice of peach or apricot. 
In cold weather this punch is admirable served hot. 

Maraschino Punch. 

(Use large bar. glass.) 

Take 1 tea-spoonful of powdered sugar, dissolved 
in a little water. 

1 wine-glass of brandy. 

2 dashes of Arrack. 

% pony-giass of Maraschino. 

The juice of half a small lemon. 
Fill the tumbler with shaved ice, shake well, orna- 
ment with fruit and berries in season, and serve with 
a straw. 



MISSISSIPPI PUNCH. 



75 



Champagne Punch. 

(One quart of punch. ) 

Take 1 quart bottle of Champagne wine. 
3 table-spoonfuls of sugar. 

1 orange sliced. 

The juice of a lemon. 

2 slices of pineapple (cut in small pieces). 

1 wine-glass of raspberry or strawberry syrup. 

Ornament with fruits in season, and serve in Cham- 
pagne goblets. 

This can be made in any quantity by observing the 
proportions of the ingredients as given above. Four 
bottles of wine make a gallon, and a gallon is generally 
sufficient for fifteen persons in a mixed party. 

For a good Champagne punch, see Index, " Rocky 
Mountain Punch" 

Mississippi Punch. 

(Use large bar-glass.) 

Take 1 wine-glass of brandy. 

% wine-glass of J amaica rum. 
)4 wine-glass of Bourbon whiskey. 
1 table-spoonful of powdered white sugar, 
dissolved in a little water. 

The juice of half a small lemon. 
Fill the glass with shaved ice, shake well, and orna- 
ment with fruit in season. Serve with a straw. 



76 



HOT BEA1S T DY ASTD EUM PUNCH. 



Imperial Brandy Punch. 

(For a party of twenty. ) 

Take 1 gallon of water. 
3 quarts of brandy. 
1 pint of J amaica rum. 
\% pounds of wliite sugar. 
Juice of 6 lemons. 
3 oranges sliced. 
1 pineapple, pared, and cut up. 

1 gill of Curatjoa. 

2 gills of raspberry syrup. 
Ice, and add berries in season. 

Mix the materials well together in a large bowl, and 
you have a splendid punch. 

If not sweet enough, add more sugar. 



Hot Brandy and Rum Punch. 

(For a party of fifteen.) 

Take 1 quart of Jamaica rum. 
1 quart of Cognac brandy. 
1 pound of white loaf-sugar. 
4 lemons. 

3 quarts of boiling water. 

1 tea-spoonful of nutmeg. 
Hub the sugar over the lemons until it has absorbed 
all the yellow part of the skins, then put the sugar into 
a punch-bowl ; add the ingredients well together, 
pour over them the boiling water, stir well together ; 
add the rum, brandy and nutmeg ; mix thoroughly, 
and the punch will be ready to serve. 



ROCKY MOUNTAIN PUjSTCH. 



77 



It is very important, in making good punch, that 
all the ingredients are thoroughly incorporated ; and, 
to insure success, the process of mixing must be dili- 
gently attended to. 

Allow a quart for four persons ; but this information 
must be taken cum grano salis ; for the capacities of 
persons for this kind of beverage are generally sup- 
posed to vary considerably. 

Rocky Mountain Punch. 

. (For a mixed party of twenty.) 
(From a recipe in the possession of Major James Foster.) 

Take 5 bottles of champagne. 
1 quart of Jamaica rum. 
1 pint of Maraschino. 
6 lemons, sliced. 
Sugar to taste. 

Mix the above ingredients (except the wine) in a 
large punch-bowl, then place the bowl in some kind of 
a vessel about the same depth as the size of the bowl, 
and pack the space between the bowl and the vessel 
with ice, with a little rock-salt sprinkled over the 
surface. 

When the icing arrangement has been completed, 
and just before the punch is to be served, add the 
wine and some slices of orange and lemon. 

The exterior of the vessel containing the punch- 
bowl may be ornamented in any way that suits the 
fancy. See Hint 10, page 15. 



78 THIRTY -SECOND EEGIME^T OR VICTORIA PTOCH. 



Imperial Punch. 

(One quart of punch.) 

Take 1 bottle of claret. 

1 bottle of soda-water. 

4 table-spoonfuls of powdered white sugar dis- 
solved in a little of the soda-water. 

yi tea-spoonful of grated nutmeg. 
1 liqueur-glass of Maraschino. 
About % pound of ice. 
3 or 4 slices of cucumber rind* 
Put all the ingredients into a pitcher and mix welL 



Thirty-Second Regiment or Victoria Punch. 

(For a party of twenty.) 
(Eecipe from the late "William H. Herbert, Esq.) 

Take 6 lemons, in slices. 
% gallon of brandy. 

gallon of Jamaica rum. 
1 pound of white sugar. 
\% quart of water. 
1 pint of boiling milk. 

Steep the lemons for twenty-four hours in the brandy 
and rum ; then add the sugar, water and milk, and 
when well mixed, strain through a jelly-bag. 

This punch may be bottled, and used afterward hot 
or cold. 

Half the above quantity, or even less, may be made, 
as this recipe is for a party of twenty. 



LA PATEIA PU^TCH. 79 

Light Guard. Punch, 

(*For a party of twenty.) 

Take 3 bottles of Champagne. 
1 bottle of pale Sherry. 
1 bottle of Cognac. 
1 bottle of Sauterne. 

1 pineapple, sliced and cut in small pieces. 
4 lemons, sliced. 
Sweeten to taste, mix, cool and serve as directed in 
the recipe for "Bocky Mountain Punch," page 77 

Philadelphia Fish-House Punch. 

(From a recipe in the possession of Charles G. Leland, Esq.) 

Take % P^t of lemon juice. 

% pound of white sugar dissolved in sufficient 

water. 

% pint of Cognac brandy. 
% pint of Peach brandy. 
K pint of Jamaica rum. 
2>£ pints of cold water. 
Ice and serve. The above is generally sufficient for 
one person. 

La Patria Punch. 

(For a party of ten.) 
(From a recipe in the possession of H. P. Leland, Esq.) 

Take 3 bottles of champagne, iced. 
1 bottle of Cognac brandy. 
4 oranges. 
1 pineapple. 



*This is sufficient for a mixed company of twenty, not twenty of tho 
Light Guard. 



80 



ko^-such punch. 



Slice the oranges and pineapples in a bowl, pour the 
Cognac over them, and let them steep for a couple of 
hours, then pour in the champagne and serve immedi- 
ately. Ice as directed for "Kocky Mountain Punch," 
page 77. 

The Spread Eagle Punch. 

(For a social party.) 

Take 1 bottle of Islay whiskey. 

1 bottle of Monongahela. 

Lemon peel, sugar and — -boiling water at discretion. 
(See note to Cold Whiskey Punch, page 68.) 

Rochester Punch. 

(For a small party.) 
(From a recipe in the possession of Eoswell Hart, Esq.) 

Take 2 bottles of sparkling Catawba. 

2 bottles of sparkling Isabella. 

1 bottle of Sauterne. 

2 wine-glasses of Maraschino. 
2 wine-glasses of Curacjoa. 

Flavor with ripe strawberries. Should strawberries 
not be in season, add a few drops of extract of peach 
or vanilla. Ice in a cooler. 

Non-Such Punch, 

(For Bottling.) 

Take 6 bottles of claret. 

6 bottles of soda-water. 
1 bottle of brandy. 



BIMBO PUjSCH. 



81 



1 bottle of sherry. 

% pint of green tea. 

Juice of three lemons. 

% of a pineapple cut up in small pieces. 
Sweeten with white sugar to taste. Strain and bottle 
• nmediately. Keep for one month before using. Ice 
before serving. 

Canadian Punch. 

(For a small party. ) 

Take 2 quarts of rye whiskey. 
1 pint of Jamaica mm. 
6 lemons, sliced. 

1 pineapple, sliced. 
4 quarts of water. 

Sweeten to taste, and ice before serving. 

Tip-Top Brandy. 

(For a party of five. ) 

Take 1 bottle of champagne. 

2 bottles of soda-water. 

1 liqueur glass of Curacoa, 

2 table-spoonfuls of powdered sugar. 
1 slice of pineapple, cut up. 

Put all the ingredients together in a small punch- 
bowl, mix well, ice and serve in Champagne goblets. 

Bimbo Punch. 



Take 1 quart of brandy 0 
1 gill of Arrack. 
6 lemons. 



lilPEEIAL ARRACE: PUNCH. 



1 pound of loaf-sugar. 

1 quart of boiling water. 
Cut the lemons into thin slices, and steep them in 
the brandy for six hours. Keniove'the lemons without 
squeezing them. Dissolve the sugar in the water, and 
add it while hot to the brandy and Arrack. Then let 
it cool. Ice and serve. 

Cold Ruby Punch. 

Take 1 quart of Batavia Arrack. 

1 quart of Port wine. 

3 pints of green tea. 

1 pound of loaf-sugar. 

Juice of six lemons. 

% of a pineapple cut in small pieces. 
Dissolve the sugar in the tea, add the other materials. 
Serve iced. 

Imperial Arrack Punch,* 

Take 1 quart of old Batavia Arrack. 
6 lemons. 

1 pound of loaf-sugar. 

1 quart of boiling water. 
Cut the lemons into thin slices, and steep them in 
the Arrack for six hours. Eemove the lemons without 
squeezing them. Dissolve the sugar in the water, and 
add it while hot to the Arrack. Then let it cool. This 
makes a fine liqueur which should be thoroughly iced 
before serving. 

*Mostof the Arrack imported into this country is distilled from rice, 
and comes from Batavia. It is but little used in America, except to flavor 
punch the taste of it is very agreeable in this mixture. 



£OYEE 7 S GrTN PUNCH, 



83 



Arrack Punch. 

(Three tumblers of punch. ) 

Take 2 wine-glasses of Batavia Arrack (old). 
3 wine-glasses of Jamaica rum. 
Sweeten to taste with loaf-sugar dissolved in 
hot water. 

Lemons and limes are also matter of palate, but two 
lemons are enough for the above quantity ; put then 
an equal quantity of water — i.e., not five but six 
glasses to allow for the lemon juice, and you have three 
very pretty tumblers of punch. 

Nuremberg Punch. 

Take % pound of loaf-sugar. 
2 or 3 large oranges. 
1 quart of boiling water. 
% quart of Batavia Arrack. 
1 bottle French red wine. 
Pare off a portion of the orange peel very thin. 
Press the juice of the oranges through muslin into the 
sugar ; add the previously pared peel. Pour on them 
the water (boiling) and the Arrack ; add the wine, hot 
but not boiling, and stir together. 

White wine may be substituted for the red, but the 
latter is considered better for the purpose. 

This is an excellent punch when cold, and will im- 
prove with age. 

Soyer-s Grin Punch. 

Take % pint of old gin. 

1 gill of Maraschino. 



84 



PINEAPPLE PUNCH, 



The juice of two lemons. 
The rind of half a lemon. 
Four ounces of syrup. 
1 quart bottle of German Seltzer water. 
Ice well, before serving. 

United Service Punch. 

Take % pint of Arrack. 

1 pint of Jamaica rum. 
% pound of loaf-sugar. 
3 pints of hot tea. 
6 lemons. 

Eub off the peel of four of the lemons with some of 
the sugar. Dissolve the sugar in the tea ; add the 
juice of all the lemons, and the Arrack. Serve cold. 

Pineapple Punch. 

(For a party of ten.) 

Take 4 bottles of Champagne. 
1 pint of Jamaica rum. 
1 pint of brandy. 

1 gill of Curac^oa, 
Juice of four lemons. 

2 pineapples sliced. 

Sweeten to taste with pulverized white sugar. 
Put the pineapple with quarter of a pound of sugar 
in a glass bowl, and let them stand until the sugar is 
well soaked in the pineapple, then add all the other 
ingredients, except the Champagne. 



ROYAL PXJXCH. 85 

Let this mixture stand in ice for about an hour, then 
add the Champagne, and ornament with sliced orange, 
and other fruits in season. 

Serve in Champagne glasses. 

Pineapple punch is sometimes made by adding sliced 
pineapple to brandy punch. 

Royal Punch. 

(For a small party.) 

Take 1 pint of hot green tea. 
% pint of brandy. 
% pint of Jamaica rum. 
1 wine-glass of Curacoa. 
1 wine-glass of Arrack. 
Juice of two limes. 
A slice of lemon. 
"White sugar to taste. 
1 gill of warm calf's foot jelly. 
To be drunk as hot as possible. 
This is a composition worthy of a king, and the 
materials are admirably blended ; the inebriating 
effects of the spirits being deadened by the tea, whilst 
the jelly softens the mixture, and destroys the acri- 
mony of the acid and sugar. 

The whites of a couple of eggs well beat up to a 
froth, may be substituted for the jelly where that is 
not at hand. 

If the punch is too strong, add more green tea to 
taste. 



8G 



CALIFORNIA MILK PUNCH. 



Century Club Punch. 

Take 1 pint of old Santa Cruz rum. 
1 pint of old Jamaica rum. 
5 pints of water. 
With the addition of lemon juice and sugar to suit 
the taste, this makes a nice punch. 

The precise portions of spirit and water, or even of 
the acidity and sweetness, can have no general rule, as 
scarcely two persons make punch alike. 

California Milk Punch. 

(For Bottling.) 

Take the juice of four lemons. 
The rind of two lemons. 

% pound of white sugar, dissolved in just suf- 
ficient hot water. 

1 pineapple, peeled, sliced and pounded. 

6 cloves. 
20 coriander seeds. 

1 small stick of cinnamon. 

1 pint of brandy. 

1 pint of Jamaica rum. 

1 gill of Batavia Arrack. 

1 cup of strong green tea. 

1 quart of boiling water. 

1 quart of hot milk. 
Put all the materials in a clean demijohn, the boil- 
ing water to be added last ; cork this down to prevent 
evaporation, and allow the ingredients to steep for at 
least six hours ; then add the hot milk and the juice of 



OXFORD PUNCH. 



87 



two more lemons ; mix, and filter through a jelly-bag ; 
and when the punch has passed bright, put it away in 
tight-corked bottles. 

This punch is intended to be iced for drinking. 

If intended for present use filtering is not necessary. 

English Milk Punch. 

(To make six bottles.) 

Take 2 quarts of water. 
1 quart of milk. 

1 quart of old Jamaica rum. 

2 quarts of French brandy. 

Add the milk to the water. Mix the spirits, and 
pour them into the milk, stirring the mixture for a 
short time. Let it stand for an hour, then filter 
through blotting-paper into bottles. This would bo 
sufficient for six bottles. If, after filtering, the punch 
is not clear, the addition of a small portion of isinglass 
to each bottle will clarify it. 

Oxford Punch. 

(The Punch patronized by the Students of the University of 
Oxford.) 

Take 1 pint of Cognac brandy. 
1 pint of old Jamaica rum. 
1 quart of orange shrub. 
yi pint of sherry. 

1 bottle of Capillaire (see Index). 

2 quarts of boiling water. 
6 glasses of calf s-foot jally. 



88 



DUKE OF KOBFOLK PUNCH. 



6 lemons. 

4 sweet oranges. 

Sufficient loaf-sugar, dissolved in some of the 
hot water. 

Bub the rinds of three lemons with sugar to extract 
the essential oil. Cut the peel very fine off two more 
lemons and two of the oranges. Press out the juice 
of all the oranges and lemons. Place the whole, with 
the jelly, in a jug and stir well. Pour on the water, 
and let it stand for twenty minutes. Strain through a 
fine sieve into a large bowl ; add the capillaire, spirits, 
shrub, and wine, stirring well. 

Punch a la Romaine. 

(For a party of fifteen.) 

Tate 1 bottle of rum. 

1 bottle of wine. 
10 lemons. 

2 sweet oranges. 

2 pounds of powdered sugar. 
10 eggs. 

Dissolve the sugar in the juice of the lemons and 
oranges, adding the thin rind of one orange ; strain 
through a sieve into a bowl, and add by degrees the 
whites of the eggs beaten to a froth. Place the bowl 
on ice for a while, then stir in briskly the rum and the 
wine. 

Duke of Norfolk Punch. 

(For bottling. ; 

Take 2 quarts of brandy. 
1 quart of white wine. 



TEA PU1STCH, 



89 



1 quart of milk. 
V/i pound of sugar. 
6 lemons. 
3 oranges. 

Pare off the peel of the oranges and lemons very 
thin ; put the peel and all the juice into a vessel with 
a close-fitting lid. Pour on the brandy, wine, and 
milk, and add the sugar ^fter having dissolved it in 
sufficient water. Mix well, and cover close for twenty- 
four hours. Strain until clear, and bottle. 

Tea Punch. 

(Use heated metal bowl.) 

Take % pint of good brandy. 
% pint of rum. 

% pound of loaf-sugar, dissolved in water. 

1 ounce of best green tea. 

1 quart of boiling water. 

1 large lemon. 
Infuse the tea in the water. Warm a silver or other 
metal bowl until quite hot ; place in it the brandy, 
rum, sugar, and the juice of the lemon. The oil of 
the lemon peel should be first obtained by rubbing 
with a few lumps of the sugar. Set the contents of 
the bowl on fire ; and while flaming, pour in the tea 
gradually, stirring with a ladle. It will continue to 
burn for some time, and should be ladled into glasses 
while in that condition. A heated metal bowl will 
cause the punch to burn longer than if a china bowl 
is used. 



90 



PUNCH A LA FO&D. 



Gothic Punch. 

(Use punch bowl.) 
(From a recipe in the possession of Hon. Bayard Taylor.) 

Take 4 bottles of still Catawba wine. 
1 bottle of claret. 
1 bottle of Champagne. 
3 oranges. 

10 table-spoonfuls of sugar. 
Dissolve the sugar in the Catawba and claret wines ; 
add the juice of the oranges. When mixed, put it in 
ice for an hour or more, and then add the Champagne. 

Punch a la Ford. 

(For bottling.) 

(A recipe from Benson E. Hill, Esq., author of " The Epicure's 

Almanac") 

Take 3 dozen lemons. 

2 pounds of loaf sugar. 
1 pint of Cognac. 
1 pint of old Jamaica rum. 
The lemons should have smooth rinds. Peel the 
yellow rinds off quite thin with a sharp knife, place 
them in an earthen vessel ; add the sugar, aud stir 
thoroughly for nearly half an hour with a flat piece of 
wood, to extract the essential oil. Pour boiling water 
on, and stir until the sugar is completely dissolved. 

Cut and squeeze the lemons, straining the juice 
from the pips. Place the pips in a jug and pour boil- 
ing water upon them to obtain the mucilage in which 
they are enveloped. 



DPwY PTJXCH. 



01 



Pour one-half of the lemon juice into the syrup, 
strain the water from the pips, and add it also to the 
sjrup, taking care that the syrup is not too watery. 
Next, add more sugar or more lemon juice, to make 
the mixture accord to the taste. Lastly add and stir 
in the above amount of spirits to every three quarts of 
the lemonade, and bottle. 

This punch improves by age if kept in a cool cellar. 

Punch Jelly. 

Take 1 quart of Punch a la Ford. 
3 ounces of isinglass. 
% pint of water. 

Dissolve the isinglass in the water, boiling ; add it 
while hot to the punch, and then pour into jelly-moulds, 
taking care they are not disturbed until the jelly is 
completely set. 

In a similar manner, orange, lemon, or calfs-foot 
jelly can be converted into punch jelly, by using Punch 
a la Ford, prepared with less lemon juice. 

Punch Jelly is a very insinuating and deceptive re- 
freshment, because its strength is not appreciated 
when partaking of it, and it must therefore be indulged 
in with becoming moderation. 

Dry Punch. 

(For bottling.) 

(From a recipe by Saniina the celebrated Spanish caterer.) 

Take 1% pound of loaf-sugar, dissolved in sufficient 
water. 

2 gallons of brandy. 
1 gallon of water. 



92 



KEGTAE PUSrCH. 



yi gallon of strong green tea. 

1 pint of Jamaica rum. 

yi pint of Curacjoa. 

Juice of six lemons. 
Mix thoroughly, and strain, as described in the 
recipe for "Punch a la Ford," adding more sugar and 
lemon juice, if to taste. Bottle, and keep on ice for 
three or four days, and the punch will be ready for 
use, but the longer it stands, the better it gets. 

Regent's Punch. 

(Use punch bowl.) 

Take 1% pint of strong green tea, (hot). 
1% pint of lemon juice. 
1% pint of Capillaire. 
1 pint of Jamaica rum. 
1 pint of brandy. 
1 pint of Batavia arrack. 
1 pint of Cura9oa. 
1 bottle of Champagne. 

1 pineapple, sliced. 

2 oranges, sliced. 

Mix the ingredients well together in a punch-bowl, 
and add the wine and ice just before serving. 

Nectar Punch. 

Take k}/ 2 pints of rum. 

2 quarts of milk, boiling hot. 
2 quarts of cold water. 
2% pounds of loaf-sugar. 



WEDDING PUNCH. 



93 



15 lemons. 
1 nutmeg. 

Cut off the peel of the lemons very thin and infuse 
them for forty-eight hours with a pint and a half of 
the rum. Add to the infusion the water, the juice of 
the lemons, the milk, and the nutmeg grated ; let it 
all stand for twenty-four hours, covered close ; then 
add the sugar, strain through flannel, and bottle for 
use. It is ready to use at any time. 

Orange Punch. 

Take % pint of rum. 

% pint of brandy. 

3^ pint of porter. 
Z% pints of boiling water. 

% pound of loaf-sugar. 
4 oranges. 

Infuse the peel of two and the juice of four oranges 
with the sugar, in the water for half an hour; strain, 
and add the porter, rum and brandy. Sugar may be 
added, if it be desired sweeter. A liqueur-glass of 
Curacoa, Noyeau, or Maraschino is considered an im- 
provement. 

Instead of using both rum and brandy, one-and-a- 
half pints of either alone will answer. 

This is also an excellent recipe for Lemon Punch by 
substituting lemons for oranges. 

Wedding Punch. 

Take % pint of pineapple juice. 
1 pint of lemon juice. 



94 



APPLE PUNCH. 



1 pint of lemon syrup. 

1 bottle of Claret or Port wine. 

% pound of sugar. 

% pint of boiling water. 

6 grains of vanilla. 

1 grain of ambergris. 

1 pint of strong brandy. 
Bub the vanilla and ambergris with the sugar in the 
brandy thoroughly ; let it stand in a corked bottle for 
a few hours, shaking occasionally. Then add the 
lemon juice, pineapple juice and wine ; filter through 
flannel, and lastly, add the syrup. 

West Indian Punch. 

This is made in the same manner as Brandy Punch 
(see page 65), by adding to each glass a small piece of 
preserved ginger, and a little of the syrup. 

Barbadoes Punch. 

Barbadoes Punch is prepared by adding to each 
glass of Brandy Punch (see page 65) one tea-spoonful 
of guava jelly. 

Apple Punch. 

In a china bowl lay alternate layers of sliced apples 
and lemons, each layer being thickly strewed with 
powdered sugar, until the bowl is about half filled ; 
then pour a bottle of claret over the fruit and let it 
stand six hours. Pour it through a muslin bag, and it 
is ready for use. 



HOT ENGLISH BUM FLIP. 



95 



Ale Punch. 

Take 1 quart of roild ale. 
1 glass of white wine. 
1 glass of brandy. 
1 glass of Capillaire. 
1 lemon. 

Mix the ale, wine, brandy and Capillaire together 
with the juice of the lemon and a portion of the peel 
pared very thin. Grate nutmeg on the top, and add a 
bit of toasted bread. 



Cider Punch. 

Take % pint of Sherry. 
1 glass of brandy. 
1 bottle of cider. 
J£ pound of sugar. 
1 lemon. 

Pare the peel of half the lemon very thin ; pour the 
Sherry upon it ; add the sugar, the juice of the lemon, 
and the cider, with a little grated nutmeg. Mix well 
and place it on ice. When cold, add the brandy and 
a few pieces of cucumber rind. 



Hot English Rum Flip. 

(One quart.) 

Take 1 quart of ale. 

1 gill of old rum. 

4 raw fresh eggs. 

4 ounces of moist sugar. 

1 tea-spoonful of grated nutmeg (or ginger). 



96 



SLEEPER. 



Heat the ale in a saucepan ; beat up the eggs and 
sugar, add the nutmeg and rum, and put it all in a 
pitcher. When the ale is near to a boil, put it in 
another pitcher, pour it very gradually in the pitcher 
containing the eggs, etc., stirring all the while very 
briskly to prevent the eggs from curdling, then pour 
the contents of the two pitchers from one to the other 
until the mixture is as smooth as cream. 

Hot English Ale Flip. 

(One quart.) 

This is prepared in the same manner as Eum Flip, 
omitting the rum, and the whites of two of the eggs. 

Sleeper. 

Take 1 gill of old rum. 

1 ounce of sugar. 

2 fresh raw eggs. 
% pint of water. 
6 cloves. 

6 coriander seeds. 
1 lemon. 

Boil the cloves and coriander, with a bit of cinna- 
mon in the water ; mix together the rum, sugar, the 
yolks of the eggs and the juice of half the lemon; 
whisk them all together, and strain into a tumbler. 



LOCOMOTIVE. 



97 



White Tiger's Milk. 

(From a recipe in the possession of Dr. Thomas Dunn English.) 

Take % gill of apple-jack. 

y 2 gill of peacli brandy. 

% tea-spoonful of aromatic tincture {see Index, 
"Aromatic Tincture "). 

Sweeten with white sugar to taste. 

The white of an egg beaten to a stiff foam. 

1 quart of pure fresh milk. 
Pour in the milk to the mixed liquors, gradually, 
stirring all the while till all is well mixed, then sprinkle 
with nutmeg. 

The above recipe is sufficient to make a full quart of 
" White Tigers Milk;" if more is wanted, you can 
increase the above proportions. 

If you want to prepare this beverage for a party of 
twenty, use one gallon of milk to one pint of apple- 
jack, etc. 

Locomotive. 

(Use large bar-glass. ) 

Take 1 table-spoonful of genuine honey. 

The yolk of a fresh raw egg. 

3 dashes of Curacoa. 

1 Claret-glass of red Burgundy. 
Heat the wine in a thoroughly clean saucepan until it 
boils, then pour it gradually upon the other ingredients, 
(which, previously, should have been thoroughly beaten 
together in a mug or pitcher), whisking and stirring 
the materials all the while, in order to prevent the egg 
from curdling. Pour the mixture into a large bar- 



98 



SHEEEY AND ICE. 



glass, powder a little cinnamon on top, and add two or 
three cloves before serving. 

This seems like taking too much trouble just to 
make one glass of Locomotive. The following propor- 
tions of ingredients makes four nice glasses : 
Take 2 ounces of honey. 

2 pony-glasses of Curacoa. 
1 quart of high red Burgundy. 
A few drops of essence of cloves. 
Proceed as directed above, and serve in large 
goblets previously heated. 

Sherry and Bitters. 

(Use Sherry wine-glass.) 

Take 1 dash of bitters, twist the glass around so 
that the bitters will cover the whole surface of the 
glass. Fill with sherry wine, and serve. 

Sherry and Egg. 

(Use small bar-glass.) 

Pour in about one wine-glass of Sherry. Then 
break in the glass one fresh egg. 

Sherry and lee. 

(Use small bar-glass.) 

Put in the glass two or three small lumps of ice. 
Hand the decanter of wine to the customer. 



BRANDY AND SODA. 



99 



Brandy Straight. 

(Use small bar-glass.) 

In serving this drink you simply put a piece of ice 
in a tumbler, and hand it to your customer, with the 
bottle of brandy and a separate glass of ice water. 

"Whiskey Straight and Gin Straight are served in 
the same manner. 

Pony Brandy. 

(Use small bar-glass. ) 

Take 1 pony-glass of brandy (best). 

Pour it into the glass, and serve with some ice-water 
in a separate glass. 

Some bar-tenders have a fancy way of serving this 
drink. It is done thusly : — 

Fill to the brim a pony-glass of brandy, cover it 
with the bar-glass, then press both glasses tightly 
together and turn them over quickly, so that the pony- 
glass will remain upside down in the bar-glass, with- 
out a drop of the brandy escaping. 

f Brandy and Soda. 

(Use large soda-water glass.) 

Take 1 wine-glass of brandy. 

2 or 3 small lumps of ice. 
Fill up the glass with a bottle of plain soda-water. 
This is sometimes called Stone Wall. 



100 BHAKDY AND GTJM. 

Brandy and Ginger Ale. 

(Use large soda-water glass.) 

Take 1 wine-glass of brandy. 

2 or 3 small lumps of ice. 
Fill up the glass with Irish ginger ale. 

Split Soda and Brandy. 

(Use medium bar-glass.) 

Take 1 pony-glass of brandy. 

1 small lump of ice. 
Add one-half of a bottle of plain soda-water. 

Rhine "Wine and Seltzer Water. 

(Use large bar-glass.) 

Pour in Ehine wine until the glass is half full. 
Add two small lumps of ice. 
Fill the glass with Seltzer water. 

Brandy and Gum. 

(Use small bar-glass. ) 

Take 2 dashes of gum syrup. 
1 small lump of ice. 

Hand the bottle to the customer and let him help 
himself. 

Serve ice water in a separate glass. 



ABSINTHE AND WATER, 



101 



Shandy Gaff. 

(Use large bar-glass, or mug.) 

Fill the glass half full of Ale, and the remaining 
half with Irish ginger ale. 

In England, where this drink had its origin, it is 
made with Bass' ale, and Ginger ale, half and half. 

Half and Half. 

(Use metal or stone bar-mug. ) 

Mix half old and half new ale together. 
This is the American method. 

u Arf and Arf." 

(Use metal or stone bar-mug.) 

Mix porter or Stout, with Ale in equal quantities, or 
in proportions to suit the taste. 

This is the English method, and usually, " draw it 
mild, Mary, the ale first. " 

Absinthe and Water. 

(Use large bar-glass.) 
Take 1 pony-glass of Absinthe. 

Fill an absinthe glass, (which is a glass made pur- 
posely with a hole in the bottom), with shaved ice and 
water. Raise this glass about one foofc above the 
tumbler containing the absinthe, and let sufficient 
water drip into it. 



102 



WHITE PLUSH. 



French Method of Serving Absinthe. 

(Use a Champagne glass standing in a bowl.) 
Take 1 pony-glass of Absinthe. 

Let the water drip, as directed in the preceding 
recipe, until the glass is full, and a very little runs 
over into the bowl. 

Bock and Rye. 

(Use small bar-glass.) 

Take 1 table-spoonful of rock-candy syrup 

1 wine-glass of rye whiskey. 

Stir them together thoroughly, and serve. 
This is often prescribed for a cold. 

Stone Fence. 

(Use large bar-glass.) 

Take 1 wine-glass of Bourbon or rye whiskey. 

2 or 3 small lumps of ice. 
Fill up the glass with sweet cider. 

White Flush. 

(Use small bar-glass.) 

Hand a bottle of Bourbon or rye whiskey to the 
customer and let him help himself. 

Fill up the glass with fresh milk. 

A curious story about the origin of this drink, is thus 
told by the New York Herald : 

"There are some mixed drinks that are standby s, and are 
always popular, such as cocktails, punches and juleps ; but 



TVHITE PLUSH. 



103 



every little while there will be a new racket sprung on the 
public that will have a great run for a time, and then get 
knocked out by another. About a month ago white plush got 
its start in this way : There was a country buyer down from 
New England somewhere, and a party of dry goods men were 
trying to make it pleasant for him. So they took him into a 
swell barroom down town, and were going to open sour wine. 
Same old story, you know ; get him full as a balloon and then 
work him for a big order. It turned out that this countryman 
was not such a flat as they thought him. Though he had been 
swigging barrels of hard cider and smuggled Canada whiskey 
for the last twenty years, he pleaded the temperance business 
on them ; said he never drank, and he guessed he'd just take a 
glass of water if the'd git him one, as he was kinder thirsty 
walkin' round so much. Well, that was a set back for the boys. 
They knew he had lots of money to spend, and he was one of 
those unapproachable ducks that have got to be warmed up 
before you can do anything with them. 

" ' 0, take something/ they said ; ' take some milk.' 

"'Well, I guess a glass of milk would go sorter good,' 
said he. 

'• Some one suggested kumyss and told him what it was. 
As they did not have any kumyss in the place they gave him 
some milk and seltzer. That's about the same thing. One of 
the boys gave the bartender a wink and he put a dash of whis- 
key in it. The old man did not get on to it all. He thought 
it was the seltzer that flavored it. The next round the seltzer 
was left out altogether and mere whiskey put in. They kept 
on giving it to him until he got pretty well set up. It's a very 
insidious and seductive drink. Pretty soon the countryman 
got funny and tipped his glass over on the table. As it spread 
around he said : 

" ' Gosh, it looks like white plush,, don't it? ' 

iC c So it does,' said the boys. ' Give the gentleman another 
yard of white plush, here ; ' and the name has stuck to it ever 
since." 



104 



BURNT BRANDY AND PEACH. 



Boonekamp and "Whiskey. 

(Use small whiskey-glass. 

Hand tlie customer a small whiskey-glass, a bottle 
of whiskey, a bottle of Boonekamp bitters, a glass of 
ice water, and let him mix to suit himself. This is an 
excellent occasional tonic. 

" Jerry Thomas' " own Decanter Bitters. 

(Bottle and serve in pony-glass.) 

Take K pound of raisins. 

2 ounces of cinnamon. 

1 ounce of snake-root. 

1 lemon and 1 orange cut in slices. 

1 ounce of cloves. 

1 ounce of allspice. 

Fill decanter with Santa Cruz rum. 

As fast as the bitters is used fill up again with rum. 

Burnt Brandy and Peach. 

(Use small bar-glass. ) 

Take 1 wine-glass of Cognac ) burnt in a saucer or 

2 lumps of white sugar j plate. 
2 or 3 slices of dried peaches. 

Place the dried fruit in a glass and pour the liquid 
over them. 

This drink is very popular in the Southern States, 
where it is sometimes used as a cure for diarrhoea. 



GLtf AKD TA3TSY. 



105 



Black Stripe. 

(Use small bar-glass.) 

Take 1 wine-glass of Santa Cruz rum. 
1 table-spoonful of molasses. 

This drink can either be made in summer or winter ; 
if in the former season, mix in one table-spoonful of 
water and cool with shaved ice ; if in the latter, fill up 
the tumbler with boiling water. Grate a little nut- 
meg on top. 

Peach and Honey. 

(Use small bar-glass. ) 

Take 1 table-spoonful of honey. 

1 wine-glass of peach brandy. 
Stir thoroughly with a spoon before serving. 

G-in and Pine, 

(Use wine-glass.) 

Split a piece of the heart of a green pine log into 
fine splints, about the size of a cedar lead-pencil, take 
two ounces of the same and put into a quart decanter, 
and fill the decanter with gin. 

Let the pine soak for two hours, and the gin will be 
ready to serve. 

G-in and Tansy. 

(Use wine-glass. ) 

Fill a quart decanter one-third full of tansy, and fill 
up the balance with gin. Serve to customers in a 
wine-glass. 



106 



PLAIN LEMONADE. 



Gin and Wormwood. 

(Use small bar-glass.) 

Pat five or six sprigs of wormwood into a quart de- 
canter, and fill up with gin. This is used in the rural 
districts as a sort of bitters, and is said to be a good 
tonic. 

TEMPEKAJSTOE deletes. 



Milk and Seltzer. 

(Use large soda -glass. ) 

Fill the glass half full of milk, and the remaining 
half with Seltzer water. 

Saratoga Cooler. 

(Use large bar-glass.) 

Take 1 tea-spoonful of powdered white sugar. 
Juice of half a lemon. 

1 bottle of ginger ale. 

2 small lumps of ice. 

Stir well and remove the ice before serving. 

Plain Lemonade. 

(Use large bar-glass.) 

Take the juice of half a large lemon. 
1)4 table-spoonful of sugar. 
2 or 3 pieces of orange. 



OKGEAT LEMONADE. 



107 



Fill the tumbler one-half full with shaved ice, the 
balance with water ; dash with raspberry syrup, orna- 
ment with fruits in season, and serve with straws. 

Soda Lemonade. 

(Use large soda-glass.) 

Take \% table-spoonful of powdered white sugar. 
Juice of half a lemon. 

1 bottle of plain soda-water. 

2 or 3 small lumps of ice. 

Stir np well, and remove the ice before serving. 
Seltzer Lemonade may be made by substituting 
Seltzer water for the Soda. 

Egg Lemonade. 

(Use large bar-glass. ) 

Take 1 large table-spoonful of pulverized white sugar 
Juice of half a lemon. 

1 fresh egg. 

2 or 3 small lumps of ice. 

Shake up thoroughly, strain into a soda-water glass 
and fill up the glass with soda or Seltzer water. Or- 
nament with berries. 

Orgeat Lemonade. 

(Use large bar-glass.) 

Take 1 table-spoonful of powdered white sugar 
wine-glass of orgeat syrup. 
The juice of half of a lemon. 



108 



SODA 1STECTAH. 



Fill the tumbler one-third full of ice, and balance 
with water. Shake well, ornament with berries in 
season, and serve with straws. 

Fine Lemonade for Parties. 

(One gallon. ) 

Take the rind of eight lemons. 
Juice of twelve lemons. 
2 pounds of loaf-sugar. 
1 gallon of boiling water. 

Eub the rinds of the eight lemons on the sugar 
until they have absorbed all the oil from them, and 
put it with the remainder of the sugar into a jug ; add 
the lemon juice (but no pips), and pour over the whole 
the boiling water. 

When the sugar is dissolved, strain the lemonade 
through a piece of muslin, and, when cool, it will be 
ready for use. 

The lemonade will be much improved by having the 
whites of four eggs beaten up with it. 

A larger or smaller quantity of this lemonade may 
be made by increasing or diminishing the quantity of 
the ingredients used. 

Soda Nectar. 

(Use large soda-glass. ) 

Take the juice of 1 lemon. 
% tumblerful of water. 



SODA COCKTAIL. 



109 



Powdered white sugar to taste. 

2 or 3 small lumps of ice. 

% small tea-spoonful of carbonate of soda. 
Strain the juice of the lemon, and add it to the 
water, with sufficient white sugar to sweeten the whole 
nicely, and stir up until cool. When well mixed, put 
in the soda, stir well, and drink while the mixture is 
in an effervescing state. 

Nectar for Dog Days. 

(Use a large goblet.) 

Take 1 lemon ice. 

1 bottle of plain soda. 

Place the ice in the goblet, and pour upon it the 
soda-water. 

This makes a deliciously cool and refreshing drink. 
Soda Cocktail. 

(Use large soda-glass.) 

Take 1 tea-spoonful of powdered white sugar. 

2 dashes of Angostura bitters. 
1 bottle of plain soda. 

3 or 4 small lumps of ice. 

Pour the soda-water upon the other ingredients, stir 
well with a spoon, then remove the ice, and serve. 



110 



CLAKET CUP, A LA BETJ1TOW. 



ENGLISH FANCY DRINKS. 



We give the following group of English drinks for 
the benefit of the curious in such matters. Many of 
them are rather troublesome to prepare, and some of 
them, which we have tried, have not yielded the sat- 
isfaction expected or desired. 

Claret Cup, a la Brunow, 

(For a party of ten.) 

Take 1% bottle of Claret. 
% pint of Curacoa. 
% pint of sherry. 
% pint of brandy. 
1 wine-glass of raspberry ratafia {see Index). 
\% oranges in slices. 
% a lemon in slices. 
1 bottle of Seltzer water. 
1)4 bottle of soda-water. 
Stir all these together with some sprigs of green 
balm and borage, and a small piece of cucumber-rind ; 
sweeten with capiilaire or powdered sugar until it fer- 
ments ; let it stand one hour, strain and ice it well. 
Serve in small glasses. 

This is a preparation highly esteemed in Eussia. 



CRIMEAN CUP, A LA MARMORA. Ill 

Champagne Cup, a la Brunow. 

This is prepared in the same manner as Claret Cup, 
but substituting Champagne and noyeau, instead of 
Claret and ratalia. 

Balaklava Nectar. 

(For a party of fifteen. Eecipe by Soyer.) 

Take 2 bottles of Claret. 

1 bottle of Champagne. 

2 bottles of soda-water. 

2 table-spoonfuls of powdered sugar. 

2 lemons. 

% a small cucumber. 
Peel and shred fine the rind of half a lemon ; add 
the sugar, the juice of both the lemons, and the cu- 
cumber sliced thin, with the peel on. Toss it up 
sever al times, and add the Claret, Champagne, and 
soda-water. Stir well together and serve. 

Crimean Cup, a la Marmora. 

(For a party of fifteen. Eecipe by Soyer.) 

Take 1 pint of syrup of orgeat. 
% pint of Cognac brandy. 
% pint of Maraschino. 
% pint of Jamaica rum. 
1 bottle of Champagne. 

1 bottle of soda-water. 

3 ounces of sugar. 

2 lemons. 



112 



BUMFUSTIA^. 



Peel the lemons very thin, and place the rind in a 
bowl with the sugar ; macerate well for a few minutes 
to extract the flavor of the lemon-peel ; add the juice 
of the lemons and the soda-water, stirring well until 
the sugar is dissolved ; pour in the orgeat, and whisk 
well to whiten the composition. Then add the brandy, 
rum, and Maraschino, strain into a punch-bowl ; and, 
just before serving, add the Champagne stirring well 
to render the cup creamy and mellow. 

Crimean Cup, a la Wyndham. 

(Fot a party of five. ) 

Take 1 bottle of Champagne. 

2 bottles of soda-water. 

1 large wine-glass of Maraschino. 

% large wine-glass of Cognac. 

yi large wine-glass of Curacoa. 

1 table-spoonful of crushed sugar. 
Macerate the thinly peeled rind of half an orange 
with the sugar ; add the Maraschino, Cognac, and 
Cura9oa. Mix thoroughly and add the soda-water and 
Champagne. The addition of half a pound of pure 
ice is a great improvement 

Rnmfustian. 

Take 1 quart of strong ale. 
1 pint of gin. 
1 bottle of Sherry. 
12 eggs. 

12 large lumps of sugar. 



POETEE CUP. 



113 



1 stick of cinnamon. 
1 nutmeg, grated. 
1 lemon. 

Whisk up the yolks of the eggs and acid the ale and 
gin. Put the Sherry into a saucepan "with the cinna- 
mon, nutmeg, sugar, and the rind of the lemon peeled 
very thin ; when the wine boils, pour it upon the ale 
mixture and drink while hot. 

Claret Cup. 

Take 1 bottle of claret. 

y% pint of cold water. 
1 table-spoonful of powdered sugar. 
1 tea-spoonful of powdered cinnamon, cloves 
and allspice, mixed. 

1 small lemon. 
Mix the ingredients well together, adding the thin 
rind of the lemon. This is a nice summer beverage 
for evening parties. 

Porter Cup. 

Take 1 bottle of porter. 
1 bottle of ale. 
1 glass of brandy. 

1 dessert-spoonful of syrup of ginger. 

3 or 4 lumps of sugar. 

% nutmeg, grated. 

1 tea-spoonful carbonate of soda. 

1 cucumber. 

Mix the porter and ale in a covered jug ; add the 
brandy, syrup of ginger, and nutmeg; cover it and 



114 



BOTTLED VBLYET. 



expose it to the cold for half an hour ; when served 
stir in the carbonate of soda, and the rind of the 
cucumber. 

Bottled Velvet. 

Sir John Bayley's Recipe. 

Take 1 bottle of Moselle. 
'% pint of Sherry. 
2 table-spoonfuls of sugar. 
1 lemon. 

1 sprig of verbena. 
Peel the lemon very thin, using only sufficient of 
the peel to produce the desired flavor ; add the other 
ingredients ; , strain and ice. 

English Curacoa. 

Take 6 ounces of very thin orange peeL 

1 pint of whiskey. 

1 pint of clarified syrup. 

1 drachm powdered alum. 

1 drachm carbonate of potash. 
Place the orange peel in a bottle, which will con- 
tain a quart, with the whiskey ; cork tightly and let 
the contents remain for ten or twelve days, shaking 
the bottle frequently. Then strain out the peel, add 
the syrup ; shake well, and let it stand for three days. 
Take out a tea-cupful into a mortar, and beat up with 
the alum and potash ; when well mixed, pour it back 
into the bottle, and let it remain for a week The 
Curacoa will then be perfectly clear and equal in flavor 
to the best imported article. 



CLAEET CUP, A LA L0ED SALT0TJ3". 



115 



Italian Lemonade. 

Take 1 quart of Sherry. 

3 quarts of boiling water. 

1 quart of boiling milk. 

2 pounds of loaf-sugar. 
24 lemons. 

Pare tlie rind of the lemons, and pour their juice 
upon the peel, letting it remain over night. Then 
add the sugar, Sherry, and water. Mix well ; add the 
milk and strain through a jelly-bag until clear. 

Bishop a la Prusse. 

Take 1 bottle of claret. 

% pound of pounded loaf-sugar. 
4 good sized bitter oranges. 

Roast the oranges until they are of a pale brown 
color ; lay them in a tureen, and cover them with the 
sugar, adding three glasses of the claret; cover the 
tureen and let it stand until the next day. When re- 
quired for use, place the tureen in a pan of boiling 
water, press the oranges with a spoon, and run the 
juice through a sieve. Boil the remainder of the 
claret; add the strained juice, and serve warm in 
glasses. Port wine may be substituted for claret, and 
lemons may be used instead of oranges, but this is 
not often done when claret is used. 

Claret Cup, a la Lord Saltoun. 

Take 1 bottle of claret. 

1 bottle of soda water. 



116 



PL A IX SYPOTP. 



1 glass of Sherry. 
1 lemon. 

1 sprig of verbena. 
Peel off the rind of the lemon, and add some pow- 
dered sugar. Pour upon them the Sherry and claret, 
and sweeten to taste. Add a sprig of verbena and the 
soda-water, with nutmeg if desired. Strain and ice it 
well. 

Mulled Claret, a la Lord Saltoun. 

This is prepared in the same manner as " Lord Sal- 
toun's Claret Cup/ 5 except that it is served hot. 



SYKUPS, ESSENCES, TINCTITKES, 
COLOKINGS, &c. 



These preparations consist of ingredients used in 
the following recipes for making Prepared Punches, 
Cocktails, etc. 

Plain Syrup, 

Take 6}4 pounds of loaf-sugar. 
}4 gallon of water. 
The white of 1 egg. 
Boil until dissolved, and filter through flannel. 



ESSENCE OF COGXAC. 



117 



Gum Syrup, 

Take 14 pounds of loaf-sugar. 

1 gallon of water. 
Boil together for five minutes, and add water to 
make up to 2 gallons. 

Lemon Syrup. 

Take 5 gallons of gum syrup. 

4 ounces of tartaric acid. 

1 ounce of oil of lemon. 

1 pint of alcohol. 
Cut the oil of lemon in the alcohol, add the tartaric 
acid, and mix thoroughly with the syrup. 



Essence of Lemon. 



Take 1 ounce of oil of lemon. 

1 quart of alcohol (95 per cent.). 

% pint of water. 
1% ounces of citric acid. 
Grind the citric acid to a powder in a porcelain 
mortar ; dissolve it in the water. Then cut the oil of 
lemon in the alcohol, and add the acid water. 



Essence of Cognac. 

Take 1 ounce of oil of cognac. 

% gallon of spirits (95 per cent.). 

1 gallon of spirits (70 per cent.). 

2 ounces of strong ammonia. 



118 



CARAMEL. 



1 pound of fine black tea. 

2 pounds of prunes. 

Dissolve the oil of cognac in the 95 per cent, spirits; 
cork it tightly in a bottle and let it stand three days, 
frequently shaking it, then add the ammonia. 

Mash the prunes (breaking the kernels) and put 
them with the tea and the 70 per cent, spirits into a 
stone jar of 3 gallons capacity ; cover closely, and let 
it stand for 8 days. 

Filter the liquor, and add it to the solution of oil 
and ammonia. Bottle for use. 

This quantity is sufficent for flavoring 100 gallons of 
brandy. 

Solferino Coloring. 

Take 1 ounce of solferino. 

1 gallon of alcohol (95 per cent.). 
Put them in a bottle, shake well, and in 24 hours it 
will be ready for use. 

Caramel. 

Take 7 pounds of loaf-sugar. 
1 pint of water. 

Crush and dissolve the sugar in the water ; boil it 

in a 5-gallon copper kettle, stirring occasionally, until 
it gets brown ; when it begins to burn, reduce the fire; 
let it burn until the smoke becomes offensive to the 
eyes ; then try it by dipping a rod into it, and letting 
a few drops fall into a glass of cold water ; if it settles 
at the bottom and crystallizes, so that it will crack, it 
is done. Then take about half gallon luke-warm water, 



TINCTURE OP CIXXA1TOX. 



119 



and pour it in by degrees, stirring all the time. Yvhen 
thoroughly mixed, filter it while hot through a coarse 
flannel filter. 

Tincture of Orange Peel, 

Take 1 pound of dried orange peel (ground). 
1 gallon of spirits (95 per cent.). 

Place them in a closely corked vessel for 10 days. 
Strain and bottle for use. 

Tincture of Lemon Peel. 

Cut into small chips the peel of 12 large lemons. 
Place it in a glass jar and pour over it 1 gallon spirits, 
70 per cent. Let it stand until the lemon peel has 
all sunk to the bottom of the liquor. It is then 
ready for use without either filtering or straining. 

Tincture of Cloves. 

Take 1 pound of ground cloves ; warm them over a 
fire until quite hot ; put them quickly into a jar, pour 
on them 1 gallon 95 per cent, alcohol, cover them air- 
tight, and let them stand for 10 days. Draw off into 
bottles and cork close. 

Tincture of Cinnamon. 

Place 2 pounds of ground cinnamon into a jar with 
1 gallon 95 per cent, alcohol, closely covered. At the 
end of 8 days strain the liquor clear ; wash the sedi- 
ment with 1 quart proof spirits ; strain it ; mix the 
two liquors together, and filter through blotting paper. 



120 



E ATA EI A. 



Tincture of Allspice. 

This is prepared in the same manner as tincture of 
cinnamon, using ground allspice instead of cinnamon. 

Tincture of Gentian, 

This is made with ground gentian in the same man- 
ner as for tincture of cloves. 

Capiliaire. 

Take 1 pint of clarified syrup. 

1 wine-glass of Curacoa. 
Shake well together and bottle. A tea-spoonful in 
cold water makes a pleasant eau sucre. 

Capiliaire. 

Take 14 pounds of loaf-sugar. 
2 quarts of water. 
2 eggs. 

Dissolve the sugar in the water, and let them simmer; 
when milk-warm add the whites of the eggs well 
"beaten ; simmer again and skim well. "When cold 
flavor with orange-flower water, or bitter almonds, 
whichever may be preferred. 

Ratafia. 

Every liqueur made by infusion is thus called. "When 
the spirit has imbibed thoroughly the flavor and color 



PEEPARED PUXCH AXD PU3TCE ESSENCES. 121 

of the fruit steeped in it, the infusion is drawn off and 
sugar added ; then filtered and bottled. 

Aromatic Tincture. 

Take 1 ounce of ginger. 

1 ounce of cinnamon. 

1 ounce of orange peel. 
% ounce of valerian. 

2 quarts of alcohol. 

Macerate the ingredients in the alcohol in a close 
vessel for fourteen days, then filter through filtering 
paper. This is sometimes employed to give a flavor 
to milk punch, but it must be used with precaution. 
Ten drops are sufficient for a pint of punch. 



PREPARED PUIsCH AKD 
PUKCH ESSENCES. 



A glass of punch, with all the et ceteras, is an excel- 
lent thing ; the main difficulty about it is that, outside 
of a well-appointed bar-room, the necessary ingredients 
are not usually found ready to hand at the moment 
when they are indispensable ; and, even under the 
most favorable circumstances, it is not every one that 
knows the precise proportions and happy blending of 
flavors that constitute a perfect glass of punch. 

The enlightenment of the present day is full of 
short-cuts to comfort, and all the impediments in the 



122 



ESSENCE OF KIRCHWASSEIt PUNCH. 



way of enjoying a social glass of punch, compounded 
according to the latest discoveries of the art, are ob- 
viated by having a bottle of the desired nectar in a 
concentrated essence form, ready brewed in exact pro- 
portions, and nothing needed but a moderate supply 
of hot or cold water, or ice, to adjust it to the correct 
strength and temperature, and a glass to receive the 
welcome libation. 

The following recipes for concocting the latest and 
most improved varieties of punch are intended for 
bottling for ready use. 

Directions for preparing such ingredients as are of 
a compound nature will be found in the preceding 
pages. 

Essence of Roman Punch for Bottling. 

Take 1 quart of boiling syrup. 
1 quart of brandy. 
1 quart of Jamaica rum. 
21 eggs. 
1 lemon. 

Beat the eggs to a froth with the juice of the lemon; 
stir in the liquors ; filter through felt or close flannel, 
and add the syrup. Bottle for use. 

A little of this syrup in a tumbler two-thirds full of 
shaved ice, and well shaken, makes a delicious beverage. 

Essence of Kirschwasser Punch for Bottling. 

Take 7 gallons of plain syrup. 
1% gallons of lemon juice. 
5 gallons of Kirschwasser. 



ESSENCE OF feOUKBON WHISKEY PUNCH. 123 

Mix tliem thoroughly and strain through Canton 
flannel. 

Instead of the lemon juice % a pint of essence of 
lemon may be used, prepared according to receipt on 
page 117. 

Essence of Brandy Punch for Bottling. 

Take 5 gallons of strong brandy. 

3 gallons of plain syrup. 

3^ pint tincture of lemon peel. 

% pint tincture of orange peel. 

3 ounces tincture of allspice. 

% wineglass tincture of cloves. 
Mix the tinctures with the brandy, and add the 
syrup. 

For directions for preparing the tinctures, see pages 
119 and 120. 

Essence of Bourbon Whiskey Punch. 

Take 4j£ gallons of Bourbon whiskey. 

3 gallons of plain syrup. 

}^ pint tincture of lemon peel. 

yi pint tincture of orange peel. 

3 ounces tincture of allspice. 

5 dessert-spoonfuls tincture of cloves. 
Mix the tinctures thoroughly with the whiskey, and 
then add the syrup. 

For directions for preparing the tinctures see pages 
119 and 120. 

The essence of rum punch may be made by substi- 
tuting Jamaica or Santa Cruz rum for the whiskey. 



124 



ESSENCE OF PUNCH D'OKSAY. 



"Essence of Rum Punch. 
Take 53 lbs. of white loaf- sugar. 
3) 4 gallons of water. 

5 gallons of Jamaica ruin. 
1% gallon of lemon juice. 

Boil the sugar and the water almost to the candy 
degree, add the lemon juice to the boiling syrup ; stir 
till getting clear, then put in a clean tub, and when 
near cool, add the rum, and filter. 

Essence of St. Domingo Punch for Bottling. 
Take 10 gallons of Arrack. 

6 gallons of plain syrup. 
2 ounces of tartaric acid. 
5 drops of oil of cloves. 

10 drops of oil of lemon. 
5 drops of oil of orange. 
5 drops of oil of cinnamon. 
2 ounces of alcohol (95 per cent). 
First dissolve the tartaric acid in a portion of the 
Arrack, and add it to the remainder. Next cut the oils 
in the alcohol, add this to the Arrack, and lastly add the 
syrup. 

Essence of Punch D'Orsay for Bottling, 
Take 1 gallon of strong brandy. 
1 quart of Batavia Arrack. 
8 pounds of loaf-sugar. 
1% gallon of water. 
6 lemons. 
6 oranges. 

*By observing the above proportions may be made any kind of punch 
essence, brandy, whiskey, arrack or kirchwasser. 



IMPERIAL RASPBERRY "WHISKEY PUXCH. 125 

Cut off the yellow rind of the oranges and lemons • 
macerate them for 24 hours in the brandy and Arrack ; 
strain and press. Boil the sugar in the water, adding 
the juice of the 6 oranges, and of 3 of the lemons ; 
skim the syrup, and add it to the liquor. Lastly, filter 
through Canton flannel. 

Empire City Punch for Bottling. 

Take 5 ounces of sweet almonds. 
5 ounces of bitter almonds. 

1 ounce of powdered cinnamon. 
% ounce of powdered cloves. 

5 ounces of plain syrup. 

2 gallons of Bourbon whiskey. 
1 gallon of raspberry syrup. 

7 gallons of water. 
Scald the almonds and peel them, then mash them, 
and rub them well with the plain syrup and spices. 
Boil the whole for about five minutes in the water, and 
when cool, strain through a plain flannel filter. Then 
add the whiskey and raspberry syrup, mixing all to- 
gether thoroughly. 

Imperial Raspberry Whiskey Punch for Bottling. 

Take 2 gallons of whiskey. 

1 gallon of raspberry syrup. 
7 gallons of water, 
5 ounces of plain syrup, 
5 ounces of sweet almonds. 



126 



ESSENCE OE RUM PUNCH. 



5 ounces of bitter almonds. 
1^ ounce of powdered cinnamon. 
% ounce of powdered cloves. 
Bruise and infuse the almonds in sufficient boiling 
water ; skim and add the cinnamon, cloves, and syrup; 
rub them fine, and boil them for five minutes in the 
seven gallons of water ; strain, and, when cool, add 
the whiskey and raspberry syrup. 

Duke of Norfolk Punch for Bottling. 

Take 20 quarts of French brandy. 
30 lemons. 
30 oranges. 

30 quarts of cold boiled water. 

15 pounds of double- refined sugar. 
2 quarts of new milk. 
Pare off the peel of the oranges and lemons very 
thin, excluding all of the white rind. Infuse in the 
brandy for twelve hours. Dissolve the sugar in the 
water ; add the juice of the oranges and of twenty- 
four of the lemons ; pour this upon the brandy and 
peels, mixing thoroughly. Strain through a very fine 
hair-sieve into a barrel that has held spirits, and add 
the milk. Stir and bung close. After it has stood six 
weeks in a warm cellar, bottle, in perfectly clean and 
dry bottles, well corked. This will keep for years and 
improve with age. 

Essence of Rum Punch for Bottling. 

Take 1% gallons of high-flavored Jamaica rum. 
3 gallons of spirits (70 per cent.). 



ESSENCE OF WI3TE PU^CH. 



127 



8 gallons of plain syrup. 

3^ pint of tincture of lemon peel. 

pint of raspberry juice. 
>4 pint of caramel. 
Mix the whole together, and run it through a flannel 
bag. Some add a dessert-spoonful each of tincture of 
cloves and tincture of cinnamon. 

Punch thus prepared may be used either as a hot or 
cold drink; by mixing it half and half with boiling or 
cold water, or pouring the punch into a tumbler filled 
with cracked ice, it makes a pleasant and refreshing 
drink. 

See page 118 and 119 for directions how to prepare 
the tinctures. 

Essence of Arrack Punch for Bottling. 

Take 1% gallon of Batavia arrack. 

3 gallons of spirits (70 per cent.). 

3 gallons of plain syrup. 

% pint of tincture of lemon peel. 
Mix all together, and it is ready for immediate use. 

Essence of "Wine Punch for Bottling. 

Take 5 gallons of Port or Marseilles wine. 
\% gallon of spirits (70 per cent.). 
3 gallons of plain syrup. 
3 ounces of tartaric acid. 
3 ounces of tincture of allspice, see page 120. 
First dissolve the tartaric acid in a portion of the 
spirits; mix that with the remainder of the spirits, and 
add the other ingredients. 



128 



ESSENCE OE KESEjST PTJHCH. 



Essence of Claret Vvme Punch for Bottling. 

Take 5 gallons of claret wine. 

2}4 gallons of spirits (70 per cent). 
3 gallons of plain syrup. 
1 pint of tincture of lemon peel. 
% pint of raspberry juice. 
1 ounce of tartaric acid. 
1}4 ounce of tincture of cloves. 
1)4 ounce of tincture of cinnamon. 
First dissolve the tartartic acid in a small portion of 
the spirits. Mix the tinctures with the remainder of 
the spirits. Pour the two mixtures together, and add 
the remaining ingredients. 

See pages 116 and 119 for directions how to prepare 
the tinctures. 

Essence of Regent Punch for Bottling, 

Take 1 gallon of pure Cognac. 

1 gallon of pure Jamaica rum. 

6 pounds of loaf-sugar. 
3 gallons of water. 

1 ounce of green tea. 
30 lemons. 

7 oranges. 

9 drachms of ground cinnamon. 

y z drachm of ground cloves. 

1 drachm of ground vanilla. 
Macerate the peel of 7 lemons and 7 oranges in the 
Cognac and rum for 24 hours. Boil the sugar in the 
water ; skim and add the tea. When cool, mix with 



BKANDY COCKTAIL. 329 

the liquor, and add the juice of the 30 lemons and 7 
oranges. Filter and bottle for use. 



PEEP ABED COCKTAILS FOR 
BOTTLING. 



Brandy Cocktail for Bottling. 

Take 5 gallons of strong brandy. 
2 gallons of water. 
1 quart of Sfcoughton's Bitters. 
1 quart of gam syrup. 

1 bottle of Curacoa. 

Mix thoroughly, and niter through Canton flannel. 

Brandy Cocktail for Bottling. 

Take 5 gallons of spirits (70 per cent.). 

2 gallons of water. 

1 quart of gum syrup. 

3^ pint of essence of Cognac. 

1 ounce of tincture of cloves. 

1 ounce of tincture of gentian. 

2 ounces of tincture of orange peel. 
% ounce of tincture of cardamoms. 
y 2 ounce of tincture of liquorice root. 

Mix the essence and tinctures with a portion of the 
spirits; add the remainder of the ingredients, and 



130 



BOTJEBOK COCKTAIL. 



color with a sufficient quantity of Solferino and cara- 
mel (in equal parts) to give the desired color. 

Gin Cocktail for Bottling. 

Take 5 gallons of gin. 

2 gallons of water. 

1 quart of gum syrup. 

2 ounces of tincture of orange peeL 
7 ounces of tincture of gentian. 

% ounce of tincture of cardamoms. 
% ounce of tincture of lemon peel. 
Mix them together, and give the desired color with 
Solferino and caramel, in equal proportions. 

Bourbon Cocktail for Bottling, 

Take 5 gallons of Bourbon. 

2 gallons of water. 

1 quart of gum syrup. 

2 ounces of tincture of orange peel. 
1 ounce of tincture of lemon peel. 

1 ounce of tincture of gentian. 
}< ounce of tincture of cardamoms. 
Mix these ingredients thoroughly, and color with 
Solferino and caramel, in equal proportions. 



DICK & FITZGERALD, 
PUBLISHEKS, mw YOKE. 



The Publishers, upon receipt of the price, ^srill send any of the followia$ 
books by mail, postage fkee, to any part of the United States. In ordering 
&ooks, the full name, post-office, county and State should be plainly written. 



inquire Within for Anything You Want to Enow; or, 

Over 3,500 Pa its for the People. "Inquire "Within " is one of the most 
valuable and extraordinary volumes ever presented to the American public, 
and embodies nearly 4,0- o facts, in most of which any person living .will 
find instruction, aid and entertainment. As a book to be kept in the family 
for reference it is uneuuaied, comprising, as it does, all kinds of books of in, 
formation in a single volume. 



It is a Doctor, a Gardener, a School- 
master, 

% Dancing-Master, an Artist, a Nat- 

*t/raiist, 

X Modeler, a <jook, a Lawyer % 

4 Surgeon, a Chemist, a Perfumer, 

A Dyer, a Brewer, an Architect, 

A Bookkeeper, a Confectioner, a 

Laundress, 
A "lloyle," a " Letter -Writer" 



A " Heady Reckoner, 1, arid a House* 
keeper. 

It Also Contains 

Tables of Weights and Aleas-ures, 
Interest Tables from $1 up to $10,000, 
Innumerable Tables on Curious and 

Interesting Subjects, 
All Kinds of Family Amusements 

and Recreations, 



It might stride the casna. obseiwer as something incredible, if not impos- 
sible, that such an immense and varied amount of matter could be crowded 
into a book of the merely nominal price of a dollar ana a half; but the work 
contains 436 large pages of small type, closely printed in double column, ai^-d a 
perusai of it will convince the most skeptical that the only thing to be won> 
dered at in it, is the extremely low price at which it is offered. 
Bound in extra cloth, with, gilt side and back $1,50 

Jfcs Perfect Gentleman. A book of Etiquette and Eloquence. 
Cortainfeig information and instruction for those who desire to become bril- 
fcant or conspicuous in General Society, or at Parties, Dinners or Popular 

" Gatherings, etc. It gives directions how to use wine at table, with Rules 
forjudging the quality thereof. Kales for Carving, and a complete Etiquette 
of the Dinner Table, including Dinner Speeches, Toasts and Sentiments, 
Wit and Conversation at Table, etc. It has also an American Code of Eti- 
quette and Politeness for all occasions. It also contains all the necessary 
Information relating to the Rules of Etiquette to be observed in fashionable 
end ofncial society at Washington, and this alone makes it valuable to ant 
©tie who visits that city, either for pleasure or business. It also contains, 
Model Speeehes. with directions how to deliver them, Duties of the Chair- 
man at Public Meetings. Forms of Preambles and Resolutions, et-f> It is * 
Widaomely hound volume of 335 pages «. r . . 



Popular Books sent Free of Postage at the Prices anne^ 



McBrido's Hew Dialer 

and Literary Amateur Ente: 
Hal Dialogues, introducing 
By H. Elliott MgBbide. 

A Happy Woman. 

The Somnambulist, 

Those Thompsons. 

Playing School. 

Torn and Sally. 

Assisting Hezekiah. 

A Visit to the Oil Regions. 

Breaking vp the Exhibition. 

Turning Around. 

A Little Boy's Debate. 

The Silver Lining. 

Restraining Jotham. 

A Shoemaker's Troubles* 

The marked favor with which the four preceding volumes have been re- 
ceived suggested the necessity for an increased variety of new eccentric 
and characteristic pieces, to form an addition to the repertoire con- 
tained in *' McBilde's Comic Dialogues," " McBride's All Kinds of Dia- 
logues," " McBride's Humorous Dialogues," and " McBride's Temperance 
Dialogues." They are all written with a view to develop dramatic talent, 
and abound in quaint humor, Dialect Drolleries, and telling stage " situa- 
tions." 16mo, 178 pages, illuminated paper cover 30 Ct3. 

Bound in boards 50 cts. 

Dick's Book of Toasts, Speeches and Eesponses. Contain- 
ing Toasts and Sentiments for Public and Social Occasions, and specimen 
Speeches with appropriate replies suitable for the following occasions : 



lies. Especially designed for Schot. 
rtainments : containing entirely New and Origi- 
Irish, Yankee, and otnaf eccentric characters. 

Congests. 

An Uncomfortable Predicament. 
The Opening Speech. 
The Cucumber Hill Debating Club. 
Married by the JVeiv Justice. 
Bread on the Waters. 
An Unsuccessful Advance. 
When Women Have Their Rights. 
Only Another Footprint. 
Rosabella's Lovers. 
A Smart Boy. 
A Heavy Shower. 
Master of the Situation. 



Public Dinners, 
Social Dinners, 
Convivial Gatherings, 
Art and Professional Banquets, 
Manufacturers' Meetings, 
Agricultural and Commercial Festivals, 
Special Toasts for Ladies, 
Christmas, Thanksgiving and other Fes- 
tivals, 



Friendly Meetings, 
Weddings and their Anniversaries, 
Army and. Navy Banquets, 
Fatriotic and Political Occasions, 
Trades' Unions and Dinners, 
Benedicts' and Bachelors' Banquets, 
Masonic Celebrations, 
Sporting Coteries, 
All Kinds of Occasions. 
This work includes an instructive dissertation on the Art of making amusing 
After-dinner Speeches, giving hints ana directions by the aid. of which 
persons with only ordinary intelligence can make an entertaining and 
telling speech. Also, Correct Rules and Advice for Presiding at Table. 
The use of this work will render a poor and diffident speaker fluent and 
witty — and a good speaker better and wittier, besides affording an im- 
mense fund of anecdotes, wit and wisdom, and other serviceable matter 
to draw upon at will. Paper covers. Price 30 Ct3 

Dinner Uapkins, and How to Fold Them. Containing plain 

and systematic directions for arranging and folding Napkins or Serviettes 
for the Dinner Table, from the simplest forms to the most elaborate and 
artistic designs. By Georgiana C. Clark. 

Xhis little work embraces all the favorite designs in general use for trans- 
forming a plain Napkin into one of the most attractive and ornamental 
appendages to an elegantly arranged Dinner-Table. Some of the patterns 
being expressly intended for combining artistic display with floral deeora- 

\ tion, appropriately symbolic of Bridal and other special occasions. 

Profusely illustrated 25 CtSt 



Popular Books sent Free of Postage at the Prices annexed, 
fce Harchand's Fortune-Toller and Dreamer's Dictionary. 

Containing a complete Dictionary of Dreams, alphabetically arranged, wife 
a clear interpretation of each Dream. Also showing how* to teli fortunes? 
by tiie Lady's Love Oracle. How to foretell the Sex of Children. How to 
tell any Person's Age. To know who your future Husband will be, antt 
how soon you will be Married. How to teli Future events with Cards, Dice, 
Tea and CoiFee Grounds, Eggs, Apple Parings and the Lines of the Hand* 
Illustrated with wood engravings. 144 pages. Bound in boards 40 CtSr 

Fontaine's Golden Wheel Bream-Book and Fortune-Teller. 

Being the most complete book on Fortune Telling and Interpreting 
Dreams ever printed. This book informs you how to Tell Fortunes witS 
the Golden Wheel, Cards, Dice and Dominoes; how to find whereto dig fol 
water, with the celebrated Divining Kod ; together with Twenty Ways dt 
Telling Fortunes on New Year's Eve. # It is illustrated with engravings, and 
contains a large Colored Lithographic Engraving of the Golden Wheels 
which folds up, 144 pages, bound in boards 40 ctS* 

Feitengill's Perfect Fortane-Teller and Dream-Book; or, 

The Art of Discerning Future Events. This is a most complete 
Fortune-Teller and Dream-Book. It is compiled with great care from au- 
thorities on Astrology, Geology, Chiromancy, Necromancy, Spiritual Phi- 
losophy, etc., etc. Among the subjects treated of, are — Casting Nativities 



by the Day of Birth, etc. A book of 144 pag 

Mother Shipton's fortune- Teller; or, Future Fate Fore- 
told "by the Planets. -Being the QCO Answers of Pythagoras to the Ques- 
tions of Life's Destiny. Derived from the Mystic Numbers and Letters oi 
the Plan eta. Containing the Emblematical and Mystical "Wheel of Fortune 
and Fate, colored. 115 pages, paper covers SO cts. 

Mother Shipton's Oriental Bream-Book. Being a reliable 

interpretationbf Dreams, Visions, Apparitions, eta Together with a His 
tory of Remarkable Dreams, proven true as interpreted. Collected and ar- 
ranged from the most celebrated masters. lGmo, paper covers SO Cts. 

The Everlasting Fortune-Teller and Magnetic Bream- 
look. Containing the Science of Foretelling Events by the Signs of the 
Zodiac: Lists of Lucky and Unlucky Days; List of Fortunate Hours; the 
Science of Foretelling Events by Cards, Dice, Dominoes, etc.; the Science 
©f Foretelling anything in the Future by Dreams; and also containing Na- 
poleon's Oraculum; or, The Book of Fate SO cts. 

Mother Carey's Bream-Book and Fortune-Teller. Contain-, 

I ing the method'of Fortune-Telling with Cards ; a complete Dreamer's Die. 
' tionary ; the Science of Palmistry, or telling Fortunes by the Lnies^ of the 
\ Hand; how to tell a Person's "Character by a list of Lucky and Unlucky 
days and hours; how to tell with Cards which ©f Three Lames has th* 
best Husband. Mathematical Tables for telling any Person's Age. .lq eta 

. Arktotle's Book of Fate and Dictionary of Breams. Cos- 

taining Dreams and their Interpretations ; the Signification of Mo]/*s__oa 
Men and Women; one hundred and eighty-seven Weather Omens ; Hy- 
men's Lottery and Aristotle's Oraculum, or Book of. Fate lo etSL 

The Egyptian Bream-Eook and Fortune-Teller. Contain- 
ing anAlphabetical list of Dreams, with their signification and their lucky 
» nxEEibera. Illustrated with explanatory diagrams. Coords, cloth back, 40 et*» 



Popular Books Bent £ree of Postage at t&9 Frices Annexed. 



Th.e French. Wine and Liquor Manufacturer. A Practical 

Guide and Keceipt Eook for tho liquor Merchant. Being a clear and corn* 

Scehensive Treatise on the Manufacture and Imitation of Brandy, Hum, 
in and Whisky, with Practical Observations and Eules for the Mann 
facture and Management of ail kinds of Wine, by Mixing, Boiling and Fer- 
mentation, as practiced in Europe j including complete instructions for 
Manufacturing Champagne Wine, and the most approved methods for 
making a variety of Cordials, Liquors, Punch, Essences, Bitters and 
Syrups, together with a number of Becipes for Fining, Flavoring, Filtering 
and Coloring Wines and Liquors, and instructions for Restoring and Keep- 
ing Ale and Cider. Also containing the latest improvements for Manuv 
facturing Vinegar by the Quick Method. To which, is added a collection of 
Descriptive Articles on Alcohol, Distillation, Maceration and the use of tiny 
Hydrometer; with Tables, Comparative Scale, and 14 important Bules for 
Purchasing, Reducing and Raising the Strength of Alcohol, etc. Elus- 
trated with descriptive diagrams and engravings. Adapted forthe Use and 
Information of the Trade in the United States and Canada. Py John 
Jlaek, Practical Wine and Liquor Manufacturer. Bound in cloth. . . . $3,00 

Sartendar's Guide. Containing Recipes for Mixing American, 

English, French, G-erman, [Italian, Spanish and Russian Drinks — such as 
Ju'eps, Punches, Cobblers, Slings, Cocktails, etc. By Jerry Thomas, lata 
Bartender at the Metropolitan Hotel, >Tcw York, anil Planter's House, ^t. 
Louis. To which is appended a Manual for the Manufacture of Cordials, 
Liquors, IVncy Syrups, etc., containing Recipes after the most approved 
methods now used in tho Distillation of Liquors and Beverages, designed 
for the special use of Manufacturers and Dealers in "Wines and Spirits, 
Grocers, Tavern-keepers and Private Families — the same being adapted to 
the trade of the United States and Canada. The whole work containing 
over 700 valuable recipes. A large book, bound in cloth 82,50 

The Independent Liquorist; or, -Tire Art of Maniifacturing 

all ..JdiT$s- c£ Syrups, Bitters, Cordials, Champagne, Wine.?, Lager 
B^r, Ale, Porter, Beer, Punches, Tinctures. Extracts, Brandy, Gin, 
Essences, Flavorings, Colorings, Sauces, Catsups, Pickles, Preserves, 
etc. By L. Monzeit, Practical Liquorist and Chemist. Every Druggist, 
Grocer, Restaurant, XTotei-keeper, Parmer, Prnit Dealer, Wine Merchant, 
should have a copy of this work. It gives the most approved methods, and 
a true description of the manner in which our most popular beverages aro 
prepared, in such plain terms that the most inexperienced person canrranu- 
lacture as well as the practical man, without the aid of any expensive ap- 
paratus. 12mo, cloth. §)3,00 

The Bordeaux Wine and Liquor Dealer's Guide. A Treatise i 

on the Maauf acture of ifrencii Wines and Liquors, with full directions isA 
the Liquor I) eaier how to manage his Liquors, Wines, etc., etc, A book of 
great value to every person who deals in Poreign and American Spirituot** 
Liquors, or Poi eign Wines, Cordials, etc. It tells exactly hovt aiFkinds ox 
th«m are made The directions are simple and easily understood, j-t ais©« 
tells how to make all kinds of Ales, Porter and other "fermented liquor, how 
to manage Cider, etc. 12mo, cloth,..,,, 

taconr on the Manufacture of Liquors, Wines and Cordkk, 

V/ithDUt tlie rid ef Distillation. Alsc~ the Manufacture of Effervescing 
Beverages and Syrups, Yinegar and Bitters. Prepared and arranged ex- 
pressly for the Trade, By Pierre Laeour. By the use of this book every 
man can make ail kinds of liquors, wines, cordials and vinegar and syrups 
at horn®, without the use of any apparatus of any kind. The work is by the 
French chemist , Laeour, of Bordeaux. We would advise all who we'aofe 
oerued in the liq nor business to get the worjfe. Bound in clotlu ••*««. §2Sib 



Popular Books S8ni Free of Postage at the Frices annexed. 



Dick's Games of Patience; or Solitaire with Cards. New and 

Eevised Edition. Containing Sixty-four Games. Illustrated with Fifty ex- 
planatory full-page Tableaux. This treatise on Solitaire, a pastime which is 
steadily gaining in popularity, embraces a number of new and original 
Games, and all the Games of Patience at present in favor with the most 
experienced players. This comprehensive work contains the following 
Games : 

The Beleaguered Castle. 
The Citadel. 
The Exiled Kings. 
Penelope's Web. 
Napoleon's Square. 
The Court Yard, 
The Windmill. 
Leoni's Own. 
La Nivernaise. 
The Four Corners. 
The Baker's Dozen. 
The Salic Law. 
The Sultan of Turkey. 
The Fortress. 
The Hemispheres. 
The Elevens. 
The Chester Game. 
The Shah of Persia. 
The Empress of India. 
The Zodiac. 
The Blockade. 
The Besieged City. 

Each game is carefully and lucidly described, with the distinctive rules to be 
observed and hints as to the best means of success in play. The Tableaux 
furnish efficient aid in rendering the disposition of the cards necessary to 
each game plain and easily comprehensible. The difficulty usually attend- 
ing descriptions of intricate games is reduced, as far as possible, by pre- 
cision in method and terseness of expression in the text, and the illus- 
trations serve to dispel any possible ambiguity that might be unavoidable 
Without their aid. The work is attractive in style and elegant in execution, 
and will prove an interesting companion for many a solitary hour. Quarto. 

143 pages. Board cover 75 CtS. 

Cloth $1 00. 

Dick's Parlor Exhibitions, and How to Make them Suc- 
cessful, Containing complete and detailed directions for preparing and 
arranging Parlor Exhibitions and Amateur Performances. It includes : i 



Auld Lavg Syne. 
Tarn O'Shanter. 
The Four Seasons. 
Simplicity. 

The Gathering of t 

Clavs. 
Napoleon at St. Helena, 
The Calculation. 
Tlie Surprise Party. 
The Four Kings. 
TJie Clock. 
The Garden. 
The Queen's Audience. 
The Phalanx. 
The Idle Year. 
The Chameleon. 
La heUe Lucie. 
The Shamrocks. 
The House in the Wood. 
The House on the Hill. 
The Grand, Duchess. 
The Constitution. 



The Fourteens. 
Napoleon's Favorite. 
The Fifteen Puzzle. 
The Contra-Dance. 
The Betrothal . . 
The Reinforcements. 
The Reserve. 
The Frog. 
The Pyramid. 
The Quadrille. 
The Chatelaine. 
The Order of Precedence. 
The Congress. 
TJnrteen Dovm. 
The Octagon. 
Light and Shade. 
St. Louis. 
Rouge et Noir. 
The Blondes and Bru- 
nettes. 
The Royal Cotillion. 
Nestor. 



Tableaux Vivants. 

Living Portraits. 

Livin g Statuary. 

Dame History's Peep Show. 

Shadoiv Pan torn im es. 



Popular Ballads illustrated by appro- 

priale action. 
Cha rades of all kinds. 
Parlor Pantomimes. 
Punch and, Judy. 



AND FIFTY OTHEB DIVERTING PARLOR PASTIMES AND AMUSEMENTS. 

It contains also a full Catalogue of the celebrated "Art Exhibition," and a 
practical treatise on the wonderful Science of Second-Sight, by the aid 
of which all the startling effects and achievements of second-sight may be 
performed by any one possessing a tolerable retentive memory. 

fc&iswork is thoroughly practical and gives the fullest instructions for pre- 
paring and lighting the stage, the construction of the Eramesfor LrvTNO. 
Portraits, and shows how each performance can be presented with com' 
plete success. It is illustrated with numerous engravings explaining tha 

text. 150 pages, paper cover SO ets. 

&o una in beards, cloth back ........50 CIS 



Popular Books sent Free of Postage at tlis Prices annexed. 



Walker's Blrjmmg, Spelling and Pronouncing Dictionary 

of the Eagiiaii Language^ Containing 



I. Tne whole Language arranged ac- 
cording to its terminations. 

*>L Every Word explained and di- 
vided into Syllables, exactly as pro- 
nounced. 

III. Multitudes of Words, liable to a 
double pronunciation, fixed in their 
true sound by a Rhyme. 



TV. Many of the most difficult Word* 
rendered easy to be pronounced, by 
being classed according to their em\ 
trigs. 

V. Numerous classes of Words ascer- 
tained in their pronunciation, by 
distinguishing them, into perfect, 
nearly perfect and allowable Rhymes, 



To which is added critical and practical Observations on Orthography 
Syllabication, Pronunciation, an Index of Allowable .Rhymes, with Author- 
ities for their usage, etc. Koyal 12mo, 700 pages $3.00 

Book of Household Pets. Containing valuable instructions 

about the Diseases, Breeding, Training and Management of the Canary, 
Mocking Bird, Brown Thrush or Thrasher, Blue Bird, Yellow Bird, Scarlet 
Tanager, Bobolink, Baltimore Oriole, European Black Bird, Blue Jay, Blue 
and Yellow Macaw, Carolina Parrakeet, Cockatoo, Green and Gray Parrot, 
and the rearing and management of all kinds of Pigeons and Fancy Poultry, 
Babbits, Squirrels. Guinea Pigs, White Mice and Dogs ; together with a 
Comprehensive Treatise on the Principle and Management of the Salt and 
Fresh Water Aquarium, with instructions how to make, lay the foundation, 
- and stock the Tank. Illustrated with 123 tine wood-cuts. 
Bound in boards, cloth back . « ( 50 cts. 

Chesterfield's Art of Letter- Writing Simplified. A Guide to 

Friendly, Affectionate, Polite and Business Correspondence. Containing a 
collection of valuable information relative to the Art of Letter- Writing, 
with clear instructions how to begin and end Correspondence, Rules for 
Punctuation and Spoiling, etc., with numerous examples of Letters and 
Motes, with several important hints on Love-letters 15 cts. 

fhe Life, Crime and Capture of John Wilkes Bosth. With 

a full Sketch of the Conspiracy of which he was the Leader, and the Pur- 
suit, Trial and Execution of his Accomplices, together with an original 
Poem on Abraham Lincoln. By George Alfred Townsend, a Special Cor- 
respondent. Illustrated on the cover with a fine portrait of the Assassin, 
and also containing Plans, Maps, etc. Octavo 25 cts. 

The Hindoo Fortune-Teller and Oracle of Destiny. Con- 
taining Ten Methods of Telling Fortunes with Cards, a complete system oi 
Fortune Telling with Dice, together with Sixty-seven Good and Bad 
Omens, with their interpretation i5 cts, 

The Combination Fortune-Teller and Dictionary of 

. Breams. A Comprehensive Encyclopedia explaining all the different 
methods extant by which good and evil events, are foretold, containing 4 50 
pages, and illustrated with numerous engravings and two large colored 
lithographs. IGino, cloth ... Si.25. 

The Play-Ground ; or, Out-Boor Games for Boys. A Boo* 

of Healthy Recreations for Youth, containing over a hundred Amusements, 
including Games of Activity and Speed, Games with Toys, Marbles, Tops, 
Hoops, Kites, Archery, Balls; Avith Cricket, Croquet and Base-Ball 
Splendidly illustrated with 124 line wood-cuts. Bound in boards. . . .50 Ct3* 

10,009 Wonderful Things. Comprising the Marvelous and 
Bare, Eccentric and Extraordinary, in all Ages and ^Nations. Enriched 
with hundreds of illustrations. I2mo, cloth, gilt side $1.50 



Popular Books eent Free of Postage at tiie Prices annexed. 
&ilyn's Eitual of Freemasonry. Containing a complete Key 

*o the following Degrees : Degree of Entered Apprentice ; Degree of Fel- 
low Craft. ; Degree of Master Mason ; Degree of Mark Master ; Degree cf 
Past Master; Degree of Excellent Master; Degree of Eoyal Arch : Eoyal 
Arch Chapter; Degree of Royal Master : Degree of Select Master ; Degree 
of Super-Excellent Master ; Degree of Ark and Dove ; Degree of Knights 
of Constantinople ; Degree of Secret Monitor; Degree of Heroine of Jeri- 
cho; Degree, of Knights of Three Kings; Mediterranean Pass: Order oi 
Knights of the Red Cross ; Order of Knights Templar and Knights of 
Malta; Knights of the Christian Mark, and Guards of the Conclave-. 
i Knights of the Holy Sepulchre ; The Holy and Thrice Illustrious Order of 
the Cross ; Secret Master ; Perfect Master ; Intimate Secretary ; Provost 
and Judge; Intendant of the Buildings, or Master in Israel; Elected 
Knights of STine ; Elected Grand Master: Sublime Knights Elected; 
Grand Master Architect ; Knights of the Xiuth Arch: Grand Elect. Per- 
fect and Sublime Mason. Illustrated with 38 copper-plate engravings; to 
which is added, a Key to the Phi Beta Kappa, Orange and Odd Fellows So- 
cieties. By Avery Ailyn, K. R. C. K. T. K. M., etc. 12mo, cloth ....§5.00 

tester's " Look to the East." (Webb Work.) A Ritual of 

the Eirst Three Degrees of Masonry. Containing the complete work of the 
Entered Apprentice, Eeliow Craft and Master Mason's Degrees, and their- 
Ceremonies, Lectures, etc. Edited by Ralph P. Lester. This complete 
and beautiful Pocket Manual of the First Three Degrees of Masonry, is 
printed in clear, legible type, and not obscured by any attempts at cypher or 
other perplexing contractions. It differs entirely from all other Manuals, 
from the fact that it contains neither the pas?.words, grips, nor any other 
purely esoteric matter, with which Masons, and Masons onhe, are necessarily 
entirely familiar. It affords, therefore, a thorough and valuable guide to 
the regular "work" in the above degrees, divested of everything that any 
member of the Fraternity would object to see in print, or hesitate to cany 
in his pocket. It gives the correct routine of 



t*pening and Closing the Lodge in 

each Degree. 
Calling Off and calling On. 
Calling the Lodge Tip and Down. 



The Entire Ceremonies of Initiating, 
Passing and. liaising Candidates. \ 

The Lectures all Ritually and Mon* 
itorially Complete. 



Bound in cloth $2.00 

Leather tucks (pocket-book style), gilt edges 2.50 

Duncan's Masonic Eitual and Monitor; or, Guide to the 

Three Symbolic Degrees of the Ancient York Rite, Entered Aprentice, Fel- 
low Craft and Master Mason. And to the Degrees of Mark Master, Past 
Master, Most Excellent Master, and the Royal Arch. By Malcom C. Dun- 
can. Explained and Interpreted by copious* Xotes and numerous Engrav- 
ings. It is not so much the design of the author to gratify the curiosity of 
the uninitiated, as to furnish a Guide to the Younger Members of the Order, 

y by means of which their progress from grade to grade may be facilitated. 
With the aid of this invaluable Masonic Companion, any mason can. in 

/ a short time, become qualified to take the Chair as Master of a Lodge 
Nothing is omitted in it that may tend to impart a full understanding o. 
the principles of Masonry. This is a valuable book for the Eraternity, con- 
taining, as it does, the Modern "Work" of the order. JSo Mason should 

. "be without it. Bound in cloth f.2,50 * 

Leather tucks (pocket-book style), with gilt edges S.00 

gander's Expose of Odd-FellowsMp. Containing all the Lec- 
tures complete, with regulations for Opening, Conducting and Closing a 
Lodge; together with Forms of Initiation. Charges of thevnrions OfEcers.etc., 
giving all the work in the following Degrees : 1st, or White Degree ; 2d, 
or Covenant Degree ; 3d, or Koyal Blue Degree ; 4th. or Hemembrar.ee De- 
gree ; 5th, or Scarlet Degree ».!..-«, 25 Gt& 



Popular Books sent Free of Postage at the Prices annexed. r 

«B- — ' ' 1 —I 

Marline's Manual of Etiquette and Perfect Letter- Writer. 

For the use of both Ladies and Gentlemen. A great many books have been 
printed on the subject of Etiquette and correct behavior in society ■; but 
none of them are sufficiently comprehensive and matter-of-fact to suit thi 
class of people who may be called new-beginners in fashionable life. This 
book explains in a plain, common-sense way, precisely how to conduct 
yourself in every position in society. This book also contains over 300 sen- 
sible letters and notes suitable to every occasion. It has some excellent 
model letters of friendship and business, and its model Love-Letters are un- 
equaled. If any lady or gentleman desires to know how to begin a love 
correspondence, this is just the book they want. This volume contains thq 
same matter as " Marline's Hand-Book of Etiquette 1 ' and u Martinets Sen* 
sible Letter -Writer" and, in fact, combines those two books bound together 
in one substantial volume of 373 pages. Cloth, gilt , $1.50 

Frost's Original Letter- Writer, and Laws and By-Laws of 

American Society, combined. Being a complete collection of Original 
Jitters and Notes upon every; imaginable subject of e very-day; life, and a 
condensed but thorough treatise on Etiquette and its Usages in America. 
By S. A. Frost. This book consists of Miss Frost's two celebrated works 
on Etiquette and Letter Writing, bound together in one substantial volume. 
Anybody who wants a book that will tell them how to appear to advantage 
in society, or how to write a letter on almost any subject, should send for a 
copy of this valuable work. 16mo, 378 pages, extra cloth $1.50 

One Hundred and Thirty Comic Dialogues and Recitations. 

Being Barton's Comic Recitations and Humorous Dialogues, and Spencer's 
Comic Speeches and Dialogues, combined in one volume. This capital book 
contains an endless variety of Comic Speeches, Humorous Scenes, Amusing 
Burlesques and Diverting Dialogues. It embraces French, Dutch, Irish, 
Ethiopian and Yankee Stories, and from its fruitful pages may be selected 
enough fan to make any entertainment a success. I3ound in cloth. . .$1.50 

Frost's School and Exhibition Dialogues. Comprising Frost's 

Humorous Exhibition Dialogues, and Frost's Dialogues for Young Folks, 
combined in one volume. By getting this excellent book, the difficulty in 
procuring a good dialogue for a school exhibition will be entirely overcome. 
It contains sixty-one good dialogues of every shade and variety, and from 
its weJl-stored pages may be selected enough original matter to insure the 
success of a score of entertainments. Bound in cloth $1.50 

Twenty-six Short and Amusing Plays for Private Theat- 
ricals. Being Howard's Drawing-room Theatricals and Hudson's Private 
Theatricals combined in one volume. This book, as the title implies, con- 
tains twenty-six of the best plavs that can be selected for a private theat- 
rical entertainment. It contains several amusing plays for one sex only, 
and is thus adapted for the army, navy, and male or female boarding- 
schools. It contains plain directions for getting up a good amateur perform- 
ance. Bound in cloth , . .'. $1,50 

£h\ Valentine's Comic Lectures ; or, Morsels of Mirth for 

0l3 Molanclioiy. Comprising Comic Lectures on Heads, Faces, iSToses, 
Mouths, Amniai Magnetism, etc., with Specimens of Eloquence, Trans- 
actions of -Learned Societies, Delineations of Eccentric Characters, Comia 
Bongs, etc., etc. By Dr. "W". Yalentine. Hlustrated with 12 portraits ol 
Dr. Valentine in his most celebrated characters. Paper covers 75 Ct3 

Broad Grins of the Laughing Philosopher. This book is foil 

of the drollest and queerest incidents imaginable, interspersed with jc^es, 
©aaint sayings and funny pictures. It also contains twenty-nine laughable 
4igravin<£S.... ,•«„„•«,, ,,,,.,,,«,,,,.. .....13 Ct9 



Popular Books sent Free of Postage at the Prices annexed. 



Ike American Boy's Book of Sports and Games. A Re- 
pository of la and Out-Door Amusements for Boys and Youths. Containing 
BOO large 12mo pages. Illustrated with nearly 7u0 engravings, designed by 
White, Herriek, Weir and Harvey, and engraved by H". Orr. This is un- 
questionably the most attractive and valuable book of its kind ever issued 
311 this or any other country. It was three years in preparation, sgid em- 
braces all the sports and games that tend to develop the physical constitu- 
tion, improve the mind and heart, and relieve the tedium of leisure hears, 
both in the parlor and the field. The engravings are in the first style of tha 
art, and embrace eight full-page ornamental titles, and four large colored 
chromos, illustrating the several departments of the work, beautifully printed 
on tinted paper. The book is issued in the best style, being printed on fine 
sized paper, "and handsomely bound. Extra cloth, gilt side and back, extra 
gold, beveled boards §2.00 

Mrs. Crowen's American Lady's Cookery Book. Giving 

every variety of information for ordinary and holidav oceasions, and con. 
taming over 1,200 Original Receipts for Preparing and Cooking Soups an4 
Broths. Fish and Oysters, Clams, Mussels, Crabs and Terrapins, Meats oi 
all kinds, Poultry and G-ame, Eggs and Cheese, Vegetables and Salads, 
Sauces of all kinds, fancy Desserts, Puddings and Custards, Pies and Tarts, 
Bread and Biscuit, Rolls and Cakes, Preserves and J eilies, Piekles and 
Uatsups, Potted Meats, etc., etc. ; with valuable hints on choosing: and pur- 
chasing all kinds of provisions, on preparing ripe fruits for the table. Bills ot 
Pare for the guickince of young housekeepers, the arrangement of the table 
for Dinner Parties, the Etiquette of the Dinner-table. Cookery for invalids, 
Carving made easy, etc., the whole being a complete svstem of Americaii 
Cookery. By Mrs. T. J. Crowen. 480 pages, 12mo, cloth §1.50 

The Season Way of General Science. A careful collection 

of some thousands of Reasons for things which, though generally known, 
are imperfectly understood. It is a complete Encyclopedia of Science ; ana 
persons who have never had the advantage of a liberal education may, by 
the aid of this volume, acquire knowledge which the study of years only 
would impart in the ordinary course. It explains everything in Science 
that can Be thought of, and tlie whole is arranged with a full index. 346 
pages, bound in cloth, gilt, and illustrated with numerous wood-cuts. .$1,50 

Biblical Beason Why. A Handsome Book for Biblical Stu- 
dents, and a Guide to Family Scripture Readings. This work gives 1,494 
Reasons, founded upon the Bible, and assigned by the most eminent Divines 
and Christian Philosophers, for the great and all-absorbing events recorded 
in the History of the Bible, the Life of our Saviour and the Acts of his 
Apostles. It will enable Sunday-school teachers to explain most of the ob- 
scure and difficult passages that occur in the Scriptures. Cloth, gilt..^l,50 

The Season Why of Natural History. An illustrated book 

■. of popular information on all matters relating to Birds, Beasts, Fishes, Rep- 
tiles, etc. It gives the Reasons for hundreds of interesting facts in connec- 
tion with Zoology, and affords an. immense amount of instruction in the 
peculiar habits ana instincts of the various orders of the Animal Kingdom. 
Bound in cloth, gilt .'$1.§0 

The Three Volumes of the BEASON WRY SERIES are uniform 

in size and style, ana. form a valuable addition to every Library, 

Bouiliard's Book of Practical Eeceipts. For the use of 

Families, Druggists, Perfumers, Confectioners, and Dealers in Soaps an4 
Fancy Articles for the Toilet. By F. A. Souillard. Paper covers. . .25 Ota^ 



Popular Books sent Free of Postage at the Prices annesedj 



The Amateur Printer ; or, Type-Setting at Home. A thorough 

and complete instructor for the amateur in all the details of the Printer's 
Art, giving practical information in regard to type, ink, paper and all the 
implements requisite, with illustrated directions for using them in a 
proper manner. It teaches how to set type in the stick, transfer the 
matter to the galley and make it up in forms ; also how to take proofs 
and correct them, showing all the signs used by practical proof-readers 
in correcting proofs; it illustrates the plan of the type-case, showing the 
relative positions of the compartments allotted to the type of each letter, 
etc., and the correct manner of replacing or distributing type in the case. 
The practical instructions given in this work are complete arid so plainly 
described that any amateur can become a good printer by studying and 
applying the information it contains. Paper covers. Price 25 CtS. 

Talk of "Uncle George to his Nephew About Draw Poker. 

Containing valuable suggestions in connection with this Great American 
Game; also instructions and directions to Clubs and Social Card Parties, 
whose members play only for recreation and pastime, with timely warn- 
ings to young players, illustrated. In which Uncle George narrates to 
his nephew the experience he has gathered in the course of his travels 
"West and East ; showing him, in a chatty and familiar style, the devices, 
tricks, appliances, and advantages by which gentlemanly gamblers fleece 
the unsophisticated and unwary in the popular game of Draw Poker, and 
offering him plain and fatherly advice as to the best means for frustrating 
their efforts and avoiding their traps. Every one who takes a hand at 
" Draw " will be a gainer by perusing what Uncle George says about it, 
and become a wiser as well as a richer man. Quarto. Paper. Price.. 25 CtS. 

Proctor on Draw-Poker. A Critical Dissertation on " Poker 
Principles and Chance Laws." By Prof. Richard A. Pkoctor. An in- 
teresting Treatise on the Laws and Usages which govern the Game of 
Draw-Poker, with Practical Remarks upon the Chances and Probabilities 
of the Game, and a Critical Analysis ot the Theories and Statistics ad- 
vanced by Blackbridge and other writers on the subject, and especially in 
regard to their doctrines relating to cumulative recurrences. Small 
quarto 15 CtS. 

Lander's Revised Work of Odd-Fellowship. Containing all 

the Lectures, complete, with Begulations for Opening, Conducting, and 
Closing a Lodge ; together with Forms of Initiation, Charges of the 
Various Officers, etc., with the Complete work in the following Degrees; 
Initiation ; First, or Pink Degree ; Second, or Royal Blue Degree ; Third, 
or Scarlet Degree. By Edy/in F. Lander. This hand-book of the Revised 
TVork of the Independent Order of Odd-Fellowship has been prepared in 
conformity with the amendments and alterations adopted by the Sover- 
eign Grand Lodge of Canada in September, 1880. 16mo, paper cover, 25 CtS. 

Tlie Jolly Joker ; or, a Laugh all Round. An Immense Col. 

lection of the Funniest Jokes, Drollest Anecdotes and most Side-Splitting 
Oddities in existence, profusely illustrated from beginning to end, in the 
most mirth-provoking style. The illustrations alone are sufficient for a 
constant and long-sustained series of good, square laughs for all time. 
12mo, 144: pages, illustrated cover 25 CtS- 

Some Comicalities. A Whole Volume of Jolly Jokes, Quaint 
Anecdotes, Funny Stories, Brilliant Witticisms, and Crushing Conun- 
drums, with as many droll illustrations to the page — and every page at 
that— hs can^e crowded into it. 14.4= pages Illustrated cover 25 CtS. 



Dick's Dutch, French and Yankee Dialect EecitationSc 

An unsurpassed Collection of Droll Dutch Blunders,Frenchmen's Funny Mistakes, and 
Ludicrous and Extravagant Yankee Yarns, each Recitation being in its own dialect. 



DUTCH DIALECT. 
Per Mule Shtood on der 

Steamboad Deck. 
Go Vay, Becky Miller. 
Der Drummer. 
Mygel Snyder's Barty. 
Snyder's Nose. 
DyVn 7 Vords of Isaac. 
Fri\,z und I. 

Betse/ und I Hafe Bust X7h. 
Schneider sees Leah. 
Dot Fun.iy Leetle Baby. 
Schnitzeri's Philosopede. 
Der Dog und der Lobster. 
Schlosser's Ride. 
Mine Katrine. 
Maud Muller. 
Ein Deutsches Lied. 
Hans and Fritz. 
Schneider's Tomatoes. 
Deitsche Advertisement. 
Vas Bender Henshpecked. 
Life, Liberty and Lager. 
Der (root Lookin' Shnow. 
Mr. Schmidt's Mistake. 
Home Again. 
Dot Surprise Party. 
Der Wreck of der Hezberus. 
Isaac Rosenthal on the 

Chinese Question. 
Hans Breitmann's Party. 
Shoo Flies. 

A Dutchman's Answer. 
How J ake Schneider Vent 
Blind. 

I Vash so Glad I Yash Here. 
The Dutchman and the 

Yankee. 
Eow the Dutchman Killed 

the Woodchuck. 



Der Nighd Pehind Grisd- 
raas. 

The Dutchman's Snake. 
Yoppy's Yarder und Hees 

Drub hies. 
Dhree Shkaders. 
Katrina Likes Me Poody 

Veil. 
Hans in a Fix. 
Leedle Yawcob Strauss. 
How a Dutchman was Done. 
Dot Lambs vot Mary Haf 

Got. 

The Yankee and the Dutch- 
man's Dog. 

Zwei Lager. 

Schneider's Ride. 

The Dutchman and the 
Small-pox. 

Tiamondts on der Prain. 

A Dutchman's Testimony 
in a Steamboat Case. 

Hans Breitmann and the 
Turners. 

FRENCH DIALECT. 
The Frenchman's Dilemma; 
or, Number Five Collect 
Street. 

The Frenchman's Revenge. 

Noozell and the Organ 
Grinder. 

How a Frenchman Enter- 
tained John Bull. 

Mi\ Rogers and Monsieur 
Denise. 

The Frenchman and the 
Landlord. 

The Frenchman and the 
Sheep's Trotters. 



A Frenchman's Account oi 

the Fail. 
I Vant to Fly. 
The Generous Frenchman. 
The Frenchman and tha 

Flea Powder. 
The Frenchman and the 

Rats. 
Monsieur Tonson. 
Vat You Please. 
The Frenchman and th» 

Mosquitoes. 
The Frenchman's Patent 

Screw. 

The Frenchman's Mistake. 
Monsieur Mocquard Be* 
tween Two Fires. 



YANKEE DIALECT. 

Mrs. Bean's Courtship. 
Hez and the Landlord. 
Squire Billings' Pickerel. 
Deacon Thrush in Meeting. 
The Yankee Fireside. 
Peter Sorghum in Love. 
Mrs. Smart Learns how to 
Skate. 

Capt. Hurricane Jones on 
the Miracles. 

The Dutchman and the 
Yankee. 

The Yankee Landlord. 

The Bewitched Clock. 

The Yankee and the Dutch- 
man's Dog. 

Aunt Hetty on Matrimony. 

The Courtin'. 

Ebenezer on a Bust. 

Sut Lovingood's Shirt. 



Biddy'3 Troubles. 

Birth of St. Patrick, The. 

Bridget O'Hoolegoin's Let' 



This Collection contains all the best dialect pieces that are incidentally scattered 
through a large number of volumes of " Recitations and Readings," besides new and 

excellent sketches never before published, 170 pages, paper cover SO c-ts. 

Bound in boards, cloth back 50 cts. 

Pick's Irish Dialect Recita tions. A carefully compiled Collec- 
tion of Rare Irish Stories, Comic, Poetical and Prose Recitations, Humorous Letters 
and Funny Recitals, all told with the irresistible Humor of the Irish dialect. Containing 
Iiiish Coquetry. 
Irish Drummer, The. 
Irish Letter, An. 
Irish Philosopher, The. 
Irish Traveler, The. 
Irishman's Panorama, The. 
Jimmy McBride's Letter. 
Jimmy Butler and the Owl. 
King 6'Toole and St. Kevin. 
Kitty M alone. 
Love in the Kitchen. 
Micky Free and the Priest. 
Miss Malony on the Chinese 

Question. 
Mr. O'Hoolahan's Mistake. 
Paddy Blake's Echo. 
Paddy Fagan's Pedigree. 
Paddy McGrath and the 

Bear. 
Paddy O'Eafther. 
Paddy the Piper. 



the 
Say 



the 



Connor. 

Dermot O'Dowd. 
Dick Macnamara's Matri- 
monial Adventures. 
Dying Confession of Paddy 

M'Cabe. 
Father Mo'dov. 
Father Phil Blake's Collec- 
tion, 
f ather Roach, 
^ight of Hell-Kettle, The. 
Handy Andy's Little Mis- 
takes. 

How Dennis Took the 

Pledge. 
Ho w Pat Saved his Bacon. 
Irish Astronomy. 

This Collection contains, in addition to new and original pieces, all the very best 
Recitations in the Irish dialect that can be gathered from a whole library of "Recita- 
tion " books. It i-j full of sparkling witticisms and it furnishes also a fund of entertain' 

yog matter for perusal in leisure moments. 170 pages, paper cover !>0 cts, 

Sound in boards, cloth back , 60 eta. 



Paddy's Dream. 
Pat and the Fox. 
Pat and the Gridiron. 
Pat and his Musket. 
Pat and the Oysters. 
Pat's Criticism. 
Pat's Letter. 
Pat O'Flanigan's Colt. 
Patrick O'Rcuke and 

Frogs. 
Paudeen O'Rafferty's 

Voyage. 
Peter Mulrooney and 

Black Filly. 
Phaidrig Crohoore. 
Rory O' SI ore's Present to 

the Priest. 
St. Kevin. 

Teddy O'Toole's Six Bulls. 
Wake of Tim O'Hara, The. 
Widow Cummiskey, The. 



Beecher's Eecitations and Eeadings. 

Dramatic. Designed for Public and Private Exhibitions. 



Mis-s Maloney at the Don - 
list's 
Lost and Found 
Mygel Snyder's Barty 
Mag dale nil 

Jim Wolfe and tlie Cats 
Tho Woolen Doll 
The Charity Dinner 
Go-Morrow , or, Lets Wife 
The Wind and the Moon 
Dyiu' Words of Isaac 
Maude Mullerin Dutch 
Moses the Sassy 
Yarn of the " Nancy Bell" 
Paddy the Piper 
Schneider sees "Leah " 
Caldwell of Springfield 
Artemus Ward's Panorama 
Tale of a Servant Girl 
How a Frenchman Enter- 
tained John Bull 
Tiamondts on der Prain 
King Robert of Sicily 
Gloverson the Mormon 
Do Pint wid Ole Pete 
Pat and t ho Pig 
The Widow Bedott's Letter I 
Paper covers. Price 
Bound in boards, cloth back 



The Cry of the Children 
The D utch man and tho 

Small -pox. 
Sculp in 

Kats-Descriptivo Recita 
tion 

A Reader Introduces Him- 
self to an Audience 

A Dutchman's Dolly Var 
den 

*' Rock of Ages " 
Feeding the Black Tillies 
The Hornet 

The Glove and the Lions 

I Vant to Flv 

That Dog of Jim Smiley's 

The Faithful Soul 

k *My New Pittayatces " 

Mary Ann's Wedding 

An inquiring Yankee 

The Three Bells 

Love in a Balloon 

Mrs. Brown on the Streets 

Shoo Flies 

Discourse by the Rev. Mr. 

Bosan 
Without the Children 



Humorous, Serious, 

Contents 

Si^nor Billsmethi's Danc- 
ing Academy 

Der Goot Look'in Shnow 

The Jumping Frog 

The Lost Chord 

Tho Taie of a Leg 

That West-side Dog 

How Dennis Took tho 
Pledge 

The Fisherman's Summons 
Badger's Debut as Hamlet 
He/ekiah Stole the Spoons 
Paddy's Dream 
Victuals and Drink 
How Jake Schneider Went 
Blind 

Aurelia'r. Young Man 

Mrs. Brown on Modern 
Houses 

Farm i' ard Song 

Murphy's Pork Barrel 

The Prayer Seeker 

An Extraordinary Phe- 
nomenon 

The Case of Young Bangs 

A Mule Ride in Florida 

Dhree ShKaders 

SOrta. 

GOets. 



Dick's Ethiopian Scenes, Variety Sketches and Stump 

Spwhfs. Containing the following Rich Collection of Negro Dialogues, Scenes, 
Farces, End-Men's Jokes, Gag?, Rollicking Stories, Excruciating Conundrums, Ques- 
tions and Answers for Bones, Tambo and Interlocutor, etc. Contents; 



I's Gwine to Jine de Ma- 
sons 

Jes' Nail dat Mink to de 
Stable D<»'— Oration 

But the Villain still Pur- 
sued Her — A Thrilling 
Tale 

Bones at a Free-and-Easy 
Buncombe Speech 
Shakes-pears Improved 
End Gag — Rones and Tam- 
bo 

A Man of Nerve — Comic 

Sketch 

End Gag — Bones and Tam- 
bo 

Uncle Pete — Darkey Sketch 
The Rival Darkeys 
The Stage-Struck Darkey 
Add Lyman's Fourth "of 

July Oration 
Absen t-M in dedness — Bones 

and Tambo 
Don't Call a Man a Liar 
Tho Mysterious Darke v 
Rev Uncle Jim's Sermon 
Th~- 'Possum-Run Debating 

Society 
Tim Murphy's Irish Stew 
Brudd-r Bones in Love — 

Interlocutor and Bones 
'Lixey ; or, The Old Gum 

Game — Negro Scene 
Bra d der Bones' Duel 
Brudder Bones' Sweetheart 
B rudder Bones in Hard 

Luck 

Two Left-Bones and Tambo 



Speech on Boils 

How Bones Cured a Smoky 

Chimney 
Sermon on Keards, Hosses, 

Fiddlers, etc. 
Huggm' Lamp-Posts 
Not Opposed to Matrimony 
How Pat Sold a Dutchman 
The Coopers — one Act Farco 
Questions Easily Answered 

— Bonos aiad Tambo 
Examination in Natural 
History— Minstrel Dia- 
logue 
O'Quirk's Sinecure 
The Widower's Speech 
Bones at a Raffle 
Uncle Pete's Sermon 
Bones at a Soiree— Interlo- 
cutor and Bones 
Speech on Woman's Rights 
Bones' Discovery 
Mark Twain Introduces 
Himself — Characteristic 
Speech 
Speech on Happiness 
Burnt Corkers— Minstrel 

Dialogue 
The Nervous Woman 
The Five Senses — Minstrel 

Dialogue 
The Dutchman's Experi- 
ence 

Essay on tho Wheelbarrow 
Bones at a Pic-Nic 
The Virginia Mummy — 
Negro Farce 



178 pages, paper cu-pt 
Byuud in boi.ru, cloth 



back 



Brudder Bones in Clover 
Artemus Ward's Advice to 

Husbands 
Wnere the Lion Roareth, 
and the Wang- Doodle 
Mourneth 
Romeo and Juliet in 18P0 
Artemus Ward':-; Panorama 
Brudder Bones as a Carpet- 
Bagger — Interlocutor and 
Bones 

Major Jones' Fourth of J uly 
Oration 

Curiosities for a Museum- 
Minstrel Dialogue 

Burlesque Oration on Mat- 
rimony 

Brudder Bones on tho Rag- 
ing Can awl 

The "SnaekirP-Tnrtle Man- 
Ethiopian Sketch 

Bones' Dream— Ethiopian 
Sketch 

Come and Hug Mo 

W i d o w O " £ r i en' s Toa? t 

Scenes at the Po.ice Court 
—Musical Minstrel Dia- 
logue 

Brudder Bones as a Log- 

lioller 

De Pint Wid Old Pete- 
Negro Dialect Recitation 

A Touching Appeal— Dutch 
Dialect Recitation 

Wounded in the Corners 

Darkey Dialogue 

End Gag— Interlocutor and 
Bones 

. f?Orf,». 
. - - . - aQcts* 



Tambo's End-Men's Minstrel Gags. Containing some of the 

best Jokes and Repartees of the most celebrated 41 burnt cork " performers of our 
day. Tambo and Bones in all sorts and manner of scrapes. This Dock is full of 
Burnt-Cork Drolleries, Funny Stories, Colored Conundrums, Gags and Witty Repar- 
tee, all the newest side-splitting conversations between Tambo, Bones, and the In' 
terlocutor, and will be found useful alike to the professional and amateur performer, 
Contents : 



JL Bird that can't be 

Plucked 
Annihilating Tim© 
At Last 
Bashful 
Bet, The 
Big Fortune, A 
Blackberrying 
Black Swan, The 
Bones and his little Game 
Bones and the Monkey 

Tricks 

Bones as a Fortune Teller 
Bones as a Legitimate Ac- 
tor 

Bone3 as a Pilot 
Bones as a Prize Fighter 
Bones asa" Stugent " 
Bones as a Traveler 
Bones as a Victim to the 
Pen 

Bones as a Walkist 

Bones assists at the Per- 
formance of a New Piece 

Bones attends a Seance 

Bones finds Himself Fa- 
mous 

Bones gets Punned 

Bones gets Stuck 

Bones has a Small Game 
with the Parson 

Bones' Horse Race 

Bones in an Afixir of Honor 

Bones in Love 

Bones keeps a boarding 
House 

Bones on the "War Path 

Bones on George Washing- 
ton 

Bones on the Light Fantas- 
tic 



Bones Opens a Spoilt Shop 
Bones Plays O'Feila 
Bones sees a Ghost 
Bones Slopes with Sukey 

Bones tells a "Fly" Story 
Brother will come home to- 
night 

Bones a3 a Carpet Bagger 
Bones as an Inkslinger 
Bones *n a New Char-acter 
Bones in Clover 
Bones' Love Scrape 
" Cullud" Ball, The 
Conundrums 
Curious Boy 
Dancing Mad 

Dat's WhatJ'd Like to 

Know 
Definitions 

De Mudder of Inwention 
Difference, The 
Don't Kiss every Puppy 
"Far Away in Alabam' " 
First White Man, The 
Fishy Argument 
Four-Eieven-I'orty-Four 
Four Meetings, The - 
From the Poiks 
Girl at the Sewing Ma- 
chine 
Hard Times 
Hard to take a Hint 
Heavy Spell, A 
Kighf&lutin' 
Horrible ! 

How Bones became a Min- 
strel 

How Tambo took his Bit- 
ters 
How to do it 



Impulsive Oration 

Inquisitive 

Jeallusest of her Sect 

Legal Problem, A 

Liberal Discount for Cash 

Manager in a Fix, Tha 

Mathematics 

Merry Life, A 

Momentous Question 

Mosquitoes 

Music 

is otes 

Ob Course 

Our Shop Girls 

Pomp and Ephy Green 

Presidency on de Brain 

Proposed increase of Taxes 

Railroad Catastrophe 

Reality versus Romance 

Rough cn Tambo 

Sassy Sam and Susie Long 

School's In 

Shakespeare with a Ven- 
geance 
Simple Sum in Arithmetic 
Sleighing in the Park 
Sliding Down the Hill 
Stylo 
Sublime 

Sweai ingby Proxy 

Tambo's Traveling Agent 

That Dear Old Homo 

"The Pervicions, Josiar " 

Thieves 

Tonsorial 

Toast, A 

Uncle Eph's Lament 
Waiting to See Him Off 
You Bet 

And 40 popular songs and 
dances. 



Everything new and rich. Paper covers 30Hr. 

Bound in boards, with cloth back - . »Gtts. 



HeBride's Comic Speeches and E-ecitations. Designed for 

Schools, Literary and Social Circles. By H. Elliott McBride, Author of 41 McBride's 
Humorous Dialogues," etc., etc. This is one of the very best series of original 
speeches, in Yankee, Darkey, Spread-Eagle and village styles, with a number of 
diverting addresses and recitations, and funny stories, forming an excellent voluma 
of selections for supplying the humorous element of an exhibition. Content* : 

Peter Peabody's Stump 



A Burst of Indignation 
Disco'se by a Colored Man 
A Trumpet Sarmon 
Sarmon on Skilletvillers 
N ancy Matilda Jones 
Hezekiah's Proposal 
About the Biliikinses 
Betsy and I are Out Once 

More 
A Stump Speech 
About Katharine 
Deborah DooiitUe's Speech 

on Women's Rights 
A Salutatory 
A Mournful Story 

Paper covers, illuminated 
Boa.rd covers-, iilunoin&tsd 



An Address to Schoolboys 
Zaehariah Popp'3 Court- 
ship and Marriage 
A Sad Story 

How to Make Hasty Pud- 
ding 

My Matilda Jane 

Courtship, Marriage, Sep- 
aration and Reunion 

Lecture by a Yankee, 

A Colored Man's Difco'sa 
on Different Subjects 

A Girl's Address to Boys 

McSwinger's Fate 



ech 

Mr. Styx Rejoices on Ac- 
count of a New Well 
Spring 

Victuals and Drink 

Speech by Billy Higgins on 
the Destruction of His 
Kambo Apple Tree 

A Boy's Address to Young 
Ladies 

An Old Man's Address to 

Young Wives 
Salu-ta-rat-u-ii-ry 
Valedictory. 

SOcts. 

- eOels< 



Popular Books Seat Free of Postage at tlio Prices Annexed. 



Burton's Amateur Actor. A Complete Guide to Private The- 
atricals; giving plain directions for arranging, decorating and lighting the 
Stage and its appurtenances, with rules and suggestions for mounting, re- 
hearsing and performing all kinds of Plays, Parlor Pantomimes and Shadow 
Pantomimes. Illustrated with numerous engravings, and including a se- 
lection of original Plays, with Prologues, Epilogues, etc. By C. E. Burton, 

CONTENTS. 



How to form an Amateur Company. 

Duties of the Manager and Prompter. 

Theatrical Music. 

Hides for an Amateur Company. 

How to Arrange a Stage. 

How to Make a Curtain. 

Sow to Light the Stage. 

Colored and Calcium Light Effects. 

How to Make and Paint the Scenes. 

Hew to Imitate Moonlight, Sunrise, 
Thunder, Pain, "Wind and various 
other effects. 

Slow to make all kinds of ''Proper- 
ties." _ 

How to make up Dresses, Wigs, 
Beards, etc. 

How to "make up" the Face to imi- 
tate Old Men and other characters. 

General Directions for Acting. 

Stage Business, Entrances and Exits. 

Four Appropriate Prologues; Three 
Epilogues. 



On the Selection of Plays. 

A Family Fix. Comedy for Thre© 
Males and three Females. 

The Philopena. Comedy for two 
Males and one Female. 

Directions for Performing Parlor 
Pantomimes. 

Love's Obstacles; or, Jack's Tri- 
umph. An Original Parlor Panto- 
mime. 

Complete Directions for Performing 
Shadow Pantomimes. 

Detailed Instructions for producing 
all Shadow Illusions. 

The Feejee Islanders at Homo. An 
Original and unequaled Shadow 
Pantomime. 

A list of Farces. Comedies, etc., 
specially adapted to Parlor Per- 
formances, with the Characters of 
Each Enumerated and Described. 



ISmo, illuminated paper covers. Price 30 Cti. 

Bound in Boards 50 eta. 



Howard's Book of Drawing-Boom Theatricals. A collection 

of short and amusing plays in one act and one scene, especially adapted for 
private performances ; with practical directions for their preparation and 
management. Some of the plays are adapted for performers of one sex 
only. 

1 



Contents. 
Explanations of stage 

tlOTlS. 

Hints to Amateurs. 
The_Student's Frolic. . . . 

A Household Fairy 

A iiiss in the Dark 

Mrs. Willis' "Will 

Jack of all Trades 



Contents. 



direc- 



His First Brief 

A Sudden Arrival 

A Medical Man 

A Terrible Secret 

Poisoned 

An Eligible Situation 

" Wanted a Foung Lady ' 



Paper Covers. Price SO CtS» 

BuWi in beards, with dotk back , 50 cts» 



0 N 0 A 



V 



,0 o 





0 V *S 



,0o 



°* ' y . s 



*b 0 



7,* s 



3? © ^v>_ 



.V 1 \> v . 




O 0 V 




IS 



